Pantry Pot Roast

Give yourself a little extra time in the morning to put this together, and you won't be sorry come dinnertime. My husband says this tastes like it could have come from a restaurant! 
 

1 2-lb.beef chuck roast
1 Tbsp. cooking oil
Dash salt and pepper
1 7- to 8-oz. package mixed dried fruit (whole fruit, not fruit pieces)
1 large yellow onion, cut into thin wedges
1/4 tsp. ground allspice
5-1/2 oz. apple juice

Trim fat from meat. Brown on all sides in hot oil. Sprinkle with salt and pepper. Cut up large pieces of fruit.

In a 3.5- to 4-quart slow cooker, place fruit and onion. Add meat. Sprinkle with allspice; add apple juice.
Cover and cook on low 8 to 10 hours (or on high 4 to 5 hours) until meat is tender.

Makes 6 servings.  

From Better Homes and Gardens