Ingredients
- 3 lb boneless beef chuck pot roast
- 2 tsp garlic-pepper seasoning
- 7 oz package mixed dried fruit
- ½ cup water
- 1 Tbsp finely chopped canned chipotle peppers in adobo sauce
- 1 tbsp cold water
- 2 tsp cornstarch
- 4 cups hot mashed potatoes
How to Make It
- Trim fat from roast. If necessary, cut roast to fit in a 3-½- or 4-quart slow cooker. Sprinkle both sides of roast with garlic-pepper seasoning. Place roast in the cooker. Add fruit, the ½ cup water, and the chipotle peppers.
- Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5-½ hours.
- Transfer roast and fruit to a platter; cover. Transfer cooking liquid to a bowl; skim off fat. In a medium saucepan combine the 1 Tbsp. cold water and the cornstarch; add cooking liquid. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Pull meat into pieces. Serve meat and fruit with potatoes; pass the sauce.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 338 kcal Calories from Fat: 63 kcal |
|
% Daily Value*
|
| Total Fat 7 g 20% |
Saturated Fat 2 g 10% |
Trans Fat 0.0 g |
Cholesterol 64 mg 21% |
Sodium 506 mg 8% |
carbohydrates 35 g 27% |
Dietary Fiber 2 g 5% |
Sugars 2 g 2% |
Protein 34 g 68% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |