Pot Roast made with Dried Fruit

Remove excess fat from meat.

Sprinkle both sides of meat with garlic pepper seasoning. Cut the roast to fit into a 3 1/2- or 4-quart slow cooker, if necessary.

Place meat in cooker, add the fruit and chipotle peppers, and pour the 1/2 cup water over all.

Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5 1/2 hours.

Remove meat and fruit to a serving platter and cover to keep warm.

Transfer cooking liquid to a large measuring cup and skim the fat.

In a medium saucepan combine 1 tablespoon water and the cornstarch then add the cooking liquid.

Cook, stirring constantly, until thickened and bubbly.

Cook and stir for 2 minutes more.

Thinly slice meat.

Spoon sauce over sliced meat and fruit to serve.