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.