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Pot Roast with Chipotle-Fruit Sauce
5 h 15 m
Diabetic Living Magazine
“The sauce on this slow-cooker pot roast is a tantalizing combination of sweet and smoky. Dried fruit and chipotle peppers combine with garlic-pepper seasoning to create a thick and tasty sauce that perfectly coats the meat and mashed potatoes.”
1 (2½ to 3 pound) boneless beef chuck pot roast
2 teaspoons garlic-pepper seasoning
1 (7 ounce) bag mixed dried fruit
½ cup water
1 tablespoon finely chopped canned chipotle peppers in adobo sauce
1 tablespoon cold water
2 teaspoons cornstarch
4 cups hot cooked mashed potatoes
1Trim fat from roast. If necessary, cut the roast to fit in a 3½- or 4-quart slow cooker (see Tip). Sprinkle both sides of the roast with garlic-pepper seasoning. Place the roast in the cooker. Add fruit, the ½ cup water, and the chipotle peppers.
2Cover and cook on Low for 10 to 11 hours or on High for 5 to 5½ hours.
3Transfer the roast and the fruit to a serving platter; cover to keep warm. Transfer cooking liquid to a bowl or measuring cup; skim off fat. Combine 1 tablespoon cold water and the cornstarch in a medium saucepan; add the cooking liquid. Cook and stir over medium heat until thick and bubbly; cook and stir for 2 minutes more.
4Thinly slice the roast. To serve, spoon the sauce over the sliced meat and fruit. Serve with hot cooked mashed potatoes.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, remove food from your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.