Spicy Apricot Pot Roast


3/4 pound boneless beef chunk roast
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons canola oil
Bag of baby carrots
1 small potato, peeled & cut into 1-inch cubes
1 celery rib, cut into 1-inch pieces
1 small onion, chopped
1 teaspoon minced fresh rosemary
1 cup Mariani Dried Apricots
1 cup water
1 teaspoon cornstarch
Tapatio Hot Sauce, to taste


1. Place chunk roast in the slow cooker. Rub salt, pepper, oil and Tapatio Hot Sauce on roast.
2. Add carrots, potato, celery, onion, rosemary, cornstarch and Mariani Dried Apricots around the roast. Pour water.
3. Place slow cooker on medium for 6 hours. Garnish and serve.