3-pound boneless beef chuck pot roast
2 teaspoons garlic-pepper seasoning
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
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.
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.
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.