Harvest Pot Roast With Tomato-Wine Gravy

• 2 12 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
• 14 cup dry red wine or 14 cup water
• 3 tablespoons quick-cookng tapioca
• 18 teaspoon allspice
• 18 teaspoon pepper
• 1 lb winter squash, peeled, seeded and cut into 1 1/2 to 2 inch pieces

1. Trim fat from roast.
2. In a large skillet brown roast on all sides in hot oil.
3. Meanwhile, place turnips, carrots, tomato soup, red wine, tapioca, allspice and pepper in crockery pot.
4. Stir together.
5. Place roast on top of vegetables.
6. Put squash on top of roast.
7. Cover; cook on low for 10-12 hours (high 5-6 hours).
8. Put roast and vegetables on serving platter.
9. Skim the fat from the gravy so you can serve the gravy with the pot roast.

chuck roast, cooking oil, carrots, tomato soup, red wine, quickcookng tapioca, allspice, pepper, winter

Taken from www.food.com/recipe/harvest-pot-roast-with-tomato-wine-gravy-368287 (may not work)