Pot Roast with Chipotle-Fruit Sauce

By JenHall

really good & really easy to make - I was able to find a dried fruit mix at Sprouts that had no added sugar. I didn't thicken the sauce with cornstarch but could use arrowroot powder in place if needed.

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

Details

Servings 6
Adapted from bhg.com

Preparation

Step 1

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,
Calories 576,
Protein (gm) 76,
Carbohydrate (gm) 23,
Fat, total (gm) 19,
Cholesterol (mg) 229,
Saturated fat (gm) 7,
Monosaturated fat (gm) 8,
Polyunsaturated fat (gm) 1,
Dietary Fiber, total (gm) 1,
Vitamin 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 (DV %) 30,
Iron (DV %) 10,
Percent Daily Values are based on a 2,000 calorie diet