Title: Dutch Oven Pot Roast
Categories: Potroast Meat Beef
Yield: 6 Servings
| 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 |
* 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.