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Pot Roast with Fruit and Chipotle Sauce

Makes: 8 servings
Prep 15 mins Slow Cook 10 hrs to 11 hrs  (low) or 5 to 5 1/2 hours (high)
Pot Roast with Fruit and Chipotle Sauce
  • 1 3  pound  boneless beef chuck pot roast
  • 2  teaspoons  garlic-pepper seasoning
  • 1 7  ounce package  dried mixed fruit
  • 1/2  cup  water
  • 1  tablespoon  finely chopped chipotle peppers in adobo sauce
  • 1  tablespoon  cold water
  • 2  teaspoons  cornstarch
  •  Fresh cilantro sprigs (optional)

1. Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. Sprinkle both sides of meat with garlic-pepper seasoning. Place meat in cooker. Add fruit, the 1/2 cup water, and the chipotle 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; thinly slice meat. Cover meat and fruit and keep warm.

3. For sauce, pour cooking liquid into a bowl or glass measuring cup; skim off fat. In a medium saucepan combine the 1 tablespoon cold water and cornstarch; stir into cooking liquid. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.

4. Serve meat and fruit with sauce. If desired, garnish with cilantro.

Nutrition Facts (Pot Roast with Fruit and Chipotle Sauce)
  • Servings Per Recipe 8,
  • cal. (kcal) 275,
  • Fat, total (g) 6,
  • chol. (mg) 101,
  • sat. fat (g) 2,
  • carb. (g) 17,
  • fiber (g) 1,
  • pro. (g) 37,
  • sodium (mg) 378,
  • Percent Daily Values are based on a 2,000 calorie diet

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