Source: dLife

Pot roast with chipotle-fruit sauce.

Servings

3 lb Beef, chuck arm pot roast, lean, raw, select, 1/8" trim
2 tsp Seasoning, garlic pepper
7 oz dried mixed fruit morsels
1 tbsp adobo fresco sauce
0.5 cup cold water
1 tbsp cold water
2 tsp cornstarch

1 Remove excess fat from meat.
2 Sprinkle both sides of meat with garlic pepper seasoning. Cut the roast to fit into a 3 1/2- or 4-quart slow cooker, if necessary.
3 Place meat in cooker, add the fruit and chipotle peppers, and pour the 1/2 cup water over all.
4 Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5 1/2 hours.
5 Remove meat and fruit to a serving platter and cover to keep warm.
6 Transfer cooking liquid to a large measuring cup and skim the fat.
7 In a medium saucepan combine 1 tablespoon water and the cornstarch then add the cooking liquid.
8 Cook, stirring constantly, until thickened and bubbly.
9 Cook and stir for 2 minutes more.
10 Thinly slice meat.
11 Spoon sauce over sliced meat and fruit to serve.

A complete meal.