“Interesting take on pot roast with a delicious dried fruit medley and a touch of heat from chipotle peppers in adobo sauce. This dish is cooked in the slow cooker to allow flavors to really penetrate the meat. Use your own discretion regarding the cooking times in your slow cooker. Recipe is from my BH & G - Diabetes, Eat What You Love magazine.”
10hrs 25mins

Ingredients Nutrition


  1. Trim fat from roast. If necessary, cut roast to fit in a 3 1/2 - 4 quart slow cooker. Sprinkle both sides of meat with garlic-pepper seasoning. Place roast in the cooker. Add fruit, 1/2 cup water, and the chipotle peppers.
  2. Cover and cook on low-heat setting for 10-11 hours or on high-heat setting for 5-5 1/2 hours.
  3. Transfer roast and fruit to a serving platter; cover and keep warm. Transfer cooking liquid to a bowl or measuring cup; skim off fat. In a medium saucepan, combine the 1 tablespoons 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. To serve, spoon sauce over meat and fruit.

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