• 29 Ratings

Serve this Pot Roast with Chipotle-Fruit Sauce with hot cooked couscous or rice to soak up the fruity sauce. You can adjust the amount of chipotle peppers, depending on how much heat you like.

Source: Better Homes and Gardens

Gallery

Peter Krumhardt

Recipe Summary

prep:
20 mins
cook:
10 hrs Low or High 5 hours
Servings:
6
Max Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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

576 calories; total fat 19g; saturated fat 7g; polyunsaturated fat 1g; monounsaturated fat 8g; cholesterol 229mg; sodium 502mg; potassium 918mg; carbohydrates 23g; fiber 1g; sugar 0g; protein 76g; vitamin c 1mg; thiamin 0mg; riboflavin 1mg; niacin equivalents 9mg; vitamin b6 1mg; folate 24mcg; vitamin b12 8mcg; calcium 30mg; iron 10mg.
Advertisement

Reviews

29 Ratings
  • 5 star values: 16
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Advertisement