Name: Dutch Oven Pot Roast
Ingredients: 5 lb Round Boan Pot Roast; 2 tb Shortening; 1/2 c Apple Cider; 6 Large Potatoes **; 8 oz Fresh Okra ***; 2 ts Salt; 1/2 c Barbecue Sauce (Your Choice); 8 Carrots, Pared *; 2 Onions, sliced

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Pot roast, Meats, Beef	6	Servings

INGREDIENTS

5	lb	Round Boan Pot Roast
2	tb	Shortening
1/2	c	Apple Cider
6		Large Potatoes **
8	oz	Fresh Okra ***
2	ts	Salt
1/2	c	Barbecue Sauce (Your Choice)
8		Carrots, Pared *
2		Onions, sliced

INSTRUCTIONS

*     Carrots should be peeled and cut into 2-inch chunks.
**    Potatoes should be peeled and quartered.
***   One 10 oz pkg of frozen okra can be substituted.
Rub meat with salt.  Melt Shortening in Dutch oven; add meat and cook over
medium heat, turning once.  Reduce heat; pour barbeque sauce and cider
over meat.  Cover and simmer on top of range or in 325 degree F. oven for
3 to 4 hours.  Add carrots, potatoes and onions 1 1/2 hours before end of
cookign time.  Add okra 15 minutes before end of cooking time.

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