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Harvest Pot Roast with Tomato-Wine Gravy

Harvest Pot Roast with Tomato-Wine Gravy is built on Beef Chuck Pot Roast, Cooking Oil, Turnips Inch, Carrots, and Condensed Tomato Soup. Serves 6. Keep it handy for the next time you cook it.

Ingredients

• 2 1/2 lb
• 1 tbsp
• 2
• 3
• 1 can
• 1/4 cup
• 3 tbsp
• 1/8 tsp
• 1/8 tsp
• 1 lb

Method (preview)

1. 1

   Trim fat from roast.

2. 2

   If necessary, cut roast to fit into crockery cooker.

3. 3

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

4. 4

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

5. 5

   Place roast atop vegetables.

6. 6

   Place squash atop roast.

7. 7

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

8. 8

   Brought to you by Grassroots Recipes Mastercook Collections and Jim Dykstra