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Saturday, April 02 2011


  • 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


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.

nutrition facts

  • Servings Per Recipe 6 to 8 servings
  • Calories576, 
  • Total Fat (g)19, 
  • Saturated Fat (g)7,
  • Monounsaturated Fat (g)8, 
  • Polyunsaturated Fat (g)1, 
  • Cholesterol (mg)229, 
  • Sodium (mg)502, 
  • Carbohydrate (g)23, 
  • Fiber (g)1, 
  • Protein (g)76, 
  • Vitamin C (DV%)2, 
  • Calcium (DV%)3, 
  • Iron (DV%)53, 
  • Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:54 am   |  Permalink   |  0 Comments  |  Email

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