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Pot Roast 23

Pot Roast 23 comes together with Beef Chuck Pot Roast, Cooking Oil, Condensed Tomato Soup, Dry Red Wine Or Water, and Pepper. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 1/2 lb
• 1 tbsp
• 1 can
• 1/4 cup
• 1/8 tsp

Method (preview)

1. 1

   2 1/2 pounds beef chuck pot roast

2. 2

   1 tablespoon cooking oil 2 medium turnips, peeled and cut into 1 inch pieces 3 medium carrots, cut into 1/2" pieces

3. 3

   Trim fat from roast.

4. 4

   If necessary, cut roast to fit into crockery cooker.

5. 5

   In a large skillet, brown roast on all sides in hot oil.

6. 6

   Meanwhile, in a crockery cooker, place turnips, carrots, tomato soup, red wine or water, tapioca, allspice, and pepper; stir together.

7. 7

   Place roast atop vegetables.

8. 8

   Place squash atop roast.

9. 9

   Cover; cook on Low setting for 10 to 12 hours or on High setting for 5 to 6 hours.