Pot Roast with Chipotle-Fruit Sauce

Trim fat from roast. If necessary, cut the roast to fit in a 3 1/2- 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 1/2 cup water, and the chipotle peppers.

Cover and cook on Low for 10 to 11 hours or on High for 5 to 5 1/2 hours.

Transfer 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.

Thinly slice the roast. To serve, spoon the sauce over the sliced meat and fruit. Serve with hot cooked mashed potatoes.