Slow Cooker Pot Roast with Fruit and Chipotle Sauce
- Servings : 8
- Prep Time : 10m
- Cook Time : 11:00 h
- Ready In : 11:10 h
- 3 pounds (1.44 kg) boneless beef chuck roast,fat trimmed
- 2 teaspoons garlic-pepper seasoning
- 7 oz (210 g) package mixed dried fruit
- 1/2 cup (125 ml) water
- 1 tablespoon finely chopped canned chipotle pepper in adobo sauce
- 1 tablespoon cold water
- 2 teaspoons cornstarch
Sprinkle beef with garlic-pepper seasoning Place meat in slow cooker (cut it if necessary). Add dried fruit,1/2 cup water and chipotle peppers.
Close slow cooker and cook on low-heat setting for 10-11 hours or until beef is tender.
Turn off slow cooker. Transfer cooked beef and fruit to serving platter,reserving cooking liquid. Slice meat. Cover with a lid and keep warm.
Meanwhile,for sauce, pour reserved cooking liquid into a bowl. Skim off fat.
In a saucepan,combine 1 tablespoon cold water and cornstarch. Mix well until cornstarch completely dissolved.
Stir in cooking liquid. Cook,stirring,over medium heat until thickened and bubbly. Cook for a further 2 minutes.
Pour sauce over beef and fruit. Serve immediately.
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