Harvest Pot Roast With Tomato-wine Gravy

Total Time: 12 hrs Cook Time: 12 hrs

Ingredients

• Servings: 6
• 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

Recipe

• 1 trim fat from roast. in a large skillet brown roast on all sides in hot oil.
• 2 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).
• 3 put roast and vegetables on serving platter. skim the fat from the gravy so you can serve the gravy with the pot roast.