Pot Roast with Chipotle-Fruit Sauce
3 pound boneless beef chuck pot roast
teaspoons garlic-pepper seasoning
7 ounce package mixed dried fruit
tablespoon finely chopped chipotle peppers in adobo sauce
- Sprinkle both sides of meat with garlic-pepper seasoning. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place meat in the cooker. Add fruit, the 1/2 cup water, and the peppers.
- Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5-1/2 hours. Transfer meat and fruit to a serving platter. Cover and keep warm.
- Transfer cooking liquid to a bowl or glass measuring cup; skim off fat. In a medium saucepan combine the 1 tablespoon water and the cornstarch; add cooking liquid. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Thinly slice meat. Spoon sauce over sliced meat and fruit. Makes 6 to 8 servings.
Nutrition Facts(Pot Roast with Chipotle-Fruit Sauce)
- Per serving:
- 576 kcal cal.,
- 19 g fat
- (7 g sat. fat,
- 1 g polyunsaturated fat,
- 8 g monounsatured fat),
- 229 mg chol.,
- 502 mg sodium,
- 23 g carb.,
- 1 g fiber,
- 0 g sugar,
- 76 g pro.
- Percent Daily Values are based on a 2,000 calorie diet