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Pot Roast with Chipotle-Fruit Sauce

Makes: 6 to 8 servings
Prep 20 mins Cook 10 hrs  Low or High 5 hours
Pot Roast with Chipotle-Fruit Sauce
Ingredients
  • 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
Directions

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.

Nutrition Facts (Pot Roast with Chipotle-Fruit Sauce)
  • 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,
  • sugar (g) 0,
  • pro. (g) 76,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 9,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 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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