Ingredients:
- 2 large sweet onions, thinly sliced
- 1 tablespoon olive oil
- salt and pepper
- 1 large pot roast, about 3 1/2 to 4 1/2 pounds (top round, lean chuck)
- 3/4 cup chicken broth
- 1/2 cup orange juice
- Dash garlic powder
- 1/2 teaspoon leaf thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup ketchup
- 5 to 6 ounces dried cherries
Preparation:
Trim visible fat from the pot roast and cut into 2 to 4 pieces, as desired. A pot roast might have excess fat down through the center, and that can be cut out if you cut it in two pieces. Lay the roast pieces on top of the onions. In a bowl, combine the remaining ingredients; pour over the roast.
Cover and cook on HIGH for 4 to 5 hours, or cook on LOW for 8 to 10 hours. Serve with the juices and onions.
Serve the pot roast with potatoes and steamed or roasted vegetables.
Serves 6 to 8.
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