Harvest Pot Roast With Tomato Wine Gravy Recipe

• 1 (2-2 1/2 lb.) beef chuck pot roast
• 1 tbsp. veg. oil
• 2 med. turnips, peeled & cut into 1" pcs (2 c.)
• 3 med. carrots, cut into 1/2" pcs (1 1/2 c.)
• 1 (10 3/4 ounce.) can condensed tomato soup
• 1/4 c. dry red wine or possibly water
• 3 tbsp. quick cooking tapioca
• 1/8 teaspoon grnd allspice
• 1/8 teaspoon pepper
• 1 pound winter squash, peeled, seeded & cut into thin wedges or possibly 1 1/2-2" pcs (2 c.)

1. Trim fat from roast.
2. If necessary, cut roast to fit into crockery cooker.
3. In a large skillet brown roast on all sides in warm oil.
4. Meanwhile, in a 3 1/2, 4, 5 or possibly 6 qt crockery cooker place turnips, carrots, tomato soup, red wine or possibly water, tapioca, allspice and pepper; stir together.
5. Place roast atop vegetables.
6. Place squash atop roast.
7. Cover; cook on low-heat setting for 10-12 hrs or possibly high heat setting for 5-6 hrs.
8. Transfer roast and vegetables to a hot serving platter.
9. Skim fat from gravy.
10. Pass gravy with roast.
11. Makes 6 servings.
12. For 1 qt crockery cooker: Use 1 (1 lb.)
13. beef chuck pot roast, 1 Tbsp.
14. veg.
15. oil, 1 c. turnip pcs, 3/4 c. carrot pcs, 1/2 of a 10 3/4 oz can (2/3 c.) condensed tomato soup, 2 Tbsp.
16. dry red wine or possibly water, 4 tsp.
17. quick cooking tapioca, dash grnd allspice, dash pepper and 1 c. winter squash pcs.
18. Prepare as above.
19. Cook for 10-12 hrs.
20. Makes 3 servings.

beef chuck, oil, carrots, tomato soup, red wine, tapioca, grnd allspice, pepper, winter

Taken from cookeatshare.com/recipes/harvest-pot-roast-with-tomato-wine-gravy-22693 (may not work)