"Food is our common ground, a universal experience." ~ James Beard

April 4, 2011

Pot Roast with Fruit-Chipotle Sauce

  • 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

Directions

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.

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