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Pot Roast With Dried Cherries
Pot Roast With Dried Cherries
D. Rattray
At a Glance
Course : Dinner, Entree, Main Course
Special : Easy
Type of Prep : Crock Pot, Simmer, Slow Cook
Cuisine : U.S. Regional
Occasion : Fall, Family Dinner, Potluck, Spring, Winter
 
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Pot Roast With Dried Cherries and Orange Juice

From Diana Rattray,
Your Guide to Southern Food.
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Dried cherries and orange juice add a unique, tangy flavor to this delicious crockpot beef pot roast. The onions come out caramelized and delicious in the tangy juices.

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:

Arrange onion slices in the bottom of the crockpot; drizzle with olive oil and sprinkle with a little salt and pepper. Toss to coat the onions.

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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