Harvest Pot Roast With Tomato-Wine Gravy
- Ready In:
- 12hrs
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 1⁄2 lbs chuck roast
- 1 tablespoon cooking oil
- 2 medium turnips, peeled and cut into 1-inch pieces (about 2 cups)
- 3 medium carrots, cut into 1/2 -inch pieces (about 1 1/2 cups)
- 1 (1 3/4 ounce) can condensed tomato soup
- 1⁄4 cup dry red wine or 1/4 cup water
- 3 tablespoons quick-cookng tapioca
- 1⁄8 teaspoon allspice
- 1⁄8 teaspoon pepper
- 1 lb winter squash, peeled, seeded and cut into 1 1/2 to 2 inch pieces
directions
- Trim fat from roast. In a large skillet brown roast on all sides in hot oil.
- Meanwhile, place turnips, carrots, tomato soup, red wine, tapioca, allspice and pepper in crockery pot. Stir together. Place roast on top of vegetables. Put squash on top of roast. Cover; cook on low for 10-12 hours (high 5-6 hours).
- Put roast and vegetables on serving platter. Skim the fat from the gravy so you can serve the gravy with the pot roast.
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