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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)

Ingredients

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)

Directions

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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