| 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.
A Message from our Provider:
“Don’t wait for six strong men to take you to church.”