Dutch Oven Pot Roast

5 lb Round Bone Pot Roast 8 md Carrots, Pared *
2 ts Salt 6 lg Potatoes **
2 tb Shortening 2 md Onions, sliced
1/2 c Barbecue Sauce (Your Choice) 8 oz Fresh Okra ***
1/2 c Apple Cider
6 servings
* 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
cooking time. Add okra 15 minutes before end of cooking time.