The Absolute Best Pot Roast

You'll notice a subtle touch of fruit and spices
in this alternative to savory pot roasts.

Ingredients:
1 (2-pound) beef chuck pot roast
1 tablespoon vegetable oil
Salt and ground pepper
1 (7 to 8-ounce) package mixed dried fruit
1 large onion, cut into thin wedges
1/4 teaspoon ground allspice
1 (5.50-ounce) can apple juice

Directions:
Trim fat from meat. In a Dutch oven,
brown meat on all sides in hot oil.
Sprinkle meat with salt and pepper.
Cut up any large pieces of dried fruit.
In a 3 1/2 or 4-quart slow cooker,
place fruit and onion. Add browned meat.
Sprinkle with allspice, add apple juice.
Cover and cook on low-heat setting for 8 to 10 hours
or until meat is tender.
(Or, cover and cook on high-heat setting
for 4 to 5 hours or until meat is tender.)