How to make it

  • Coat a 6 qt. Slow cooker with nonstick cooking spray. Place roast into slow cooker; season with onion salt and black pepper.
  • Drain peaches, reserving the syrup. In a bowl, whisk syrup, chilisauce, brown sugar, vinegar and pumpkin pie spice. Pour over meat; scatter peach slices over the roast. Cook 3 hours on high or 6 hours on low.
  • Remove meat and allow to rest for 10 minutes. Spoon out peach slices and reserve. Place liquid in a small saucepan and bring to a boil over medium-high heat. Stir in cornstarch mixture and cook, stirring for about 30 seconds until the sauce thickens.
  • To serve, slice meat and scatter reserved peach slices over the top. Serve with sauce on the side and egg noodles if desired.

Reviews & Comments 2

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  • pintobean 6 years ago
    very nice, thanks
    Was this review helpful? Yes Flag
    " It was excellent "
    zena824 ate it and said...
    Sounds wonderful....
    Was this review helpful? Yes Flag

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