Recipe: Slow Cooker Mango Chipotle Pot Roast (using chuck roast and salsa)

SLOW COOKER MANGO CHIPOTLE POT ROAST

"Caribbean mango meets Southwest chipotle in a complex communing of cultures that meshes delightfully in pot roast. Moist-heat stewing - like smoking - brings out the flavor of the meat."

1 (3 to 4 pound) boneless beef chuck roast
1 tablespoon Montreal steak seasoning
1 (16 ounce) package frozen mango chunks
2 medium red bell peppers, sliced into 1/2-inch strips
1 medium onion, sliced
1 (16 ounce) jar chipotle salsa
1 (11 1/2 ounce) can mango nectar
Hot cooked orzo or egg noodles (optional, for serving)

Sprinkle roast with steak seasoning.

In a 5 quart slow cooker, combine mango, bell peppers, and onion. Place roast on top of fruit and vegetables.

In a small bowl, combine salsa and mango nectar. Pour over roast.

Cover crock pot and cook on LOW heat for 8 to 10 hours.

Transfer roast and 1/2 of the mango and vegetables to a serving
platter. Cover with aluminum foil to keep warm.

Transfer remaining mixture in slow cooker to a blender. Cover; place a kitchen towel over lid. Blend until smooth (if you prefer, use a handheld immersion blender to blend the sauce in the slow cooker).

Serve sauce with roast and reserved vegetables. Serve with hot cooked orzo or egg noodles, if desired.

Makes 6 servings
Adapted from source: Sandra Lee Semi-Homemade Slow Cooker Recipes