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Beef: Harvest Pot Roast with Tomato Wine Gravy

Source of Recipe

unknown


List of Ingredients

2 1/2 pounds Beef chuck roast -- trim fat
1 tablespoon Cooking oil
2 medium Turnips -- peel, 1" dice
3 medium Carrots -- 1/2" pcs
10 Oz Tomato soup
1/4 cup Dry red wine OR water
3 tablespoons Quick cooking tapioca
1/8 tablespoon Allspice
1/8 tablespoon Pepper
1 pound Winter squash, cut thin wedges -- peel and seed


Recipe

If necessary, cut roast to fit into crockery cooker. In a large skillet brown roast on all sides in hot oil. Meanwhile in the crock pot cooker, place turnips, carrots, tomato soup, red wine or water, tapioca, all spice and pepper; stir together. Place roast atop veggies. Place squash atop roast. Cover; cook on low-heat setting for 10-12 hours or high heat setting for 5-6 hours. Transfer roast and vegetables to a warm serving platter. Skim fat from gravy. Pass gravy with roast.