Dutch oven pot roast

Servings:  6

      5 lb Round Boan Pot Roast                2 t  Salt 
	    2 T  Shortening			   1/2 c  Barbecue Sauce
      (Your Choice) 
    1/2 c  Apple Cider                         8 ea Carrots, Pared * 
      6 ea Large Potatoes **                   2 ea Onions, sliced 
      8 oz Fresh Okra ***                
 
  *     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.
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  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.
 
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