Here's my absolute favorite crock pot recipe. Super yummy and *so* easy!
Mango-Chipotle Pot Roast
1 3-4 lb boneless beef chuck roast
1 TBSP McCormick Montreal steak seasoning
1 16 oz package frazon mango chunks
2 medium red bell peppers, sliced into 1/2 inch strips
3 stalks of celery, sliced
6 whole cloves garlic
1 small bag baby carrots
1 medium onion, sliced
1 16 oz jar Pace chipotle salsa
1 11.5 oz can mango nectar
hot cooked egg noodles
1. Sprinkle roast with steak seasoning
2. In a 5 quart slow cooker, combine mango, bell peppers, and onion. Place roast on top of fruit and vegetables.
3. In a bowl, combine salsa and nectar. Pour over roast.
4. Cover and cook on low for 8 to 10 hours.
5. Transfer roast and 1/2 the vegetables to a serving platter. Cover with aluminum foil to keep warm.
6. Transfer remaining mixture in slow cooker to a blender. Cover, place a kitchen towel over the lid. Blend until smooth. Serve with the pot roast and egg noodles.
7. If you want, you can thicken the sauce with either cornstarch or a roux. Or you can cook the noodles in the crockpot for approximately the last twenty minutes of cooking—then the noodles absorb some of the extra juice.
