1 3- to 4-pound boneless beef chuck roast
1 tablespoon Montreal steak seasoning, McCormick®
1 package (16-ounce) frozen mango chunks, Dole®
2 medium red bell peppers, sliced into 1/2-inch strips1 medium onion, sliced
1 jar (16-ounce) chipotle salsa, Pace®
1 can (11.5-ounce) mango nectar, Kern's®
Hot cooked orzo or egg noodles (optional)
  1. Sprinkle roast with steak seasoning.
  2. In a 5-quart slow cooker, combine mango, bell peppers, and onion. Place roast on top of fruit and vegetables.
  3. In a small bowl, combine salsa and mango nectar. Pour over roast.
  4. Cover and cook on LOW heat setting for 8 to 10 hours.
  5. Transfer roast and 1/2 of the mango and vegetables to a serving platter. Cover with aluminum foil to keep warm.
  6. Transfer remaining mixture in slow cooker to a blender. Cover; place a kitchen towel over lid. Blend until smooth.* Serve with roast and reserved vegetables. Serve with hot cooked orzo or egg noodles (optional).