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- 1 3 pound boneless beef chuck pot roast
- 2 teaspoons garlic-pepper seasoning
- 1 7 ounce package mixed dried fruit
- 1/2 cup water
- 1 tablespoon finely chopped chipotle peppers in adobo sauce
- 1 tablespoon water
- 2 teaspoons cornstarch
1. 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.
2. 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.
3. 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.
- Servings Per Recipe 6,
- cal. (kcal) 576,
- Fat, total (g) 19,
- chol. (mg) 229,
- sat. fat (g) 7,
- carb. (g) 23,
- Monosaturated fat (g) 8,
- Polyunsaturated fat (g) 1,
- fiber (g) 1,
- pro. (g) 76,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 9,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 8,
- sodium (mg) 502,
- Potassium (mg) 918,
- calcium (mg) 30,
- iron (mg) 10,
- Percent Daily Values are based on a 2,000 calorie diet
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