Hot 'N' Spicy Pot Roast

• 3 . 5 lb boneless beef chuck roast
• 2 tablespoons cooking oil (optional)
• 1 cup tomato juice
• 1 -2 tablespoon chipotle chile in adobo, finely chopped
• 1 tablespoon balsamic vinegar
• 1 teaspoon bottled minced garlic (or 2 fresh cloves minced)
• 1/2 teaspoon salt
• 2 tablespoons cold water
• 4 teaspoons arrowroot

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

boneless beef chuck roast, cooking oil, tomato juice, chipotle chile, balsamic vinegar, garlic, salt, cold water, arrowroot

Taken from www.food.com/recipe/hot-n-spicy-pot-roast-115966 (may not work)