Hot 'N' Spicy Pot Roast

1. 1

   Trim fat from meat. If necessary, cut to fit into 3 1/2 - 4 quart slow cooker. If desired, in large skillet, brown meat on all sides in hot oil. Place meat in slow cooker.

2. 2

   In small bowl, combine tomato juice, chipotle chile pepper, vinegar, garlic, and salt. Pour over meat.

3. 3

   Cover and cook on low for 10-12 hours or on high for 5-6 hours. Transfer meat to serving platter, reserving juices. Cover meat and keep warm.

4. 4

   For gravy: Strain juices into glass measuring cup. Skim off fat. Measure 1 1/2 cups juices, adding water if necessary. In small saucepan, combine the water and arrowroot; stir in juices. Cook and stir over medium heat until thickened (do not boil). Season to taste with additional sald and ground blad pepper. Slice meat. Serve gravy over meat.

* Per serving · 4 servings · Values may vary.

No additional tips available.