Pot Roast with Fruit & Chipotle Sauce (Slow Cooker)

Here it is, FINALLY!  Things got a little busier than I anticipated the last few days, on top of forgetting my usb drive every day, with my blog files on it, made it difficult to find time to make this post!  This recipe is from the Essential Slow Cooker magazine I wrote about a couple posts ago.  It is one of many that I want to make.

Ingredients:

1 3 lb boneless beef chuck pot roast 

Garlic Pepper Seasoning 

1 7 oz package dried mixed fruit 

½ cup water 

1 tablespoon finely chopped chipotle pepper in adobo sauce 

2 teaspoons cornstarch 

1 tablespoon cold water 

Preparation and Cooking:

Trim fat from meat. Sprinkle with garlic pepper seasoning. Place in slow cooker, 3 ½ qt or larger. Add dried fruit, ½ cup of water, and chipotle pepper. Cover and cook on low for 10-11 hours or high for 

5-5 ½ hours. Transfer meat and fruit to a serving platter and cover to keep warm.

For sauce, pour cooking liquid into a bowl or glass measuring cup, skim fat. In a medium saucepan, combine cornstarch and the cold water. Stir in cooking liquid. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.

Serve meat (and fruit if desired) with sauce.

My recommendations:

Not many here.  I didn't change too much about the recipe.  The book recommended serving the fruit with the meat.  I decided against it because it looked pretty gross after sitting in the crock pot for 10 hours!  Also, the chipotle peppers in adobo sauce comes in a can and can be found in the Goya section of the grocery store.  If you don't have it, I'd say just replace with a tablespoon of finely chopped jalapeno pepper.

The Verdict:

This one was Hubby's choice, and he raved about it through the whole meal, and didn't complain once about eating the left overs all week. I enjoyed it as well, but left the left overs for the hubby :)  The chipotle pepper gives it a pretty good kick!  For sides I served peas and red skin mashed potatoes with fresh minced garlic mixed in, as well as jumbo flaky biscuits.

Click here for printable PDF recipe page!

Slow Cooker Beef and Vegetable Soup

This is another one I threw together in the slow cooker.  The amounts are approximate, and can be modified for preference.  Unfortunately the only picture of it I have at the moment is pre-cooked, but it still looks pretty tasty and colorful!

Ingredients:

8 cups beef stock or broth

2 lbs stewing beef, cut into 1 inch pieces

1 onion, finely chopped

2 cups potatoes, diced

2 cups cut up carrots or baby carrots

2 cupsFrozen cut green beans

2 cups Frozen peas

Montreal Steak Seasoning (optional)

Preparation and Cooking:

Put all ingredients in the slow cooker, mix, and top with a few shakes of Montreal Steak seasoning for a little kick and flavor.  You can also get it in a spicy variety.  Set on low for 8 hours or high for 4.  This could also be cooked on the stove in a stock pot, simmering on medium until the meat is cooked through.

The Verdict:

This was a great soup.  It is fairly easy to make.  This recipe made a lot so it can be cut back if you need less.  It was very tasty and is pretty healthy and light with all the veggies.