Slow Cooker Beef Roast with Tomato Wine Gravy
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 2-2 1/2 pound beef chuck pot roastnonstick cooking spray2 medium turnips, peeled and cut into 1/2-inch pieces3 medium carrots, cut into 1/2 inch pieces1 (15-ounce) can tomato sauce1/4 cup dry red wine or reduced-sodium beef broth3 Tbsp quick cooking tapioca1/4 tsp salt1/8 tsp ground allspice1/8 tsp black pepper1 pound winter squash, peeled, seeded, and cut into thin wedges or 1 1/2-2 inch pieces (2 cups)
Trim fat from roast. If necessary, cut roast to fit into a 3 1/2 to 6 quart slow cooker. Coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium heat. Brown roast on all sides in hot skillet.
Meanwhile, in the slow cooker, stir together turnips, carrots, tomato sauce, red wine or beef broth, tapioca, salt, allspice, and pepper. Place roast to cover vegetables. Place squash on top of roast. Cover and cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours.
Transfer roast and vegetables to a warm serving platter. Skim fat from tomato sauce mixture in slow cooker.Serve tomato sauce mixture with roast.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user -THENA-.
Meanwhile, in the slow cooker, stir together turnips, carrots, tomato sauce, red wine or beef broth, tapioca, salt, allspice, and pepper. Place roast to cover vegetables. Place squash on top of roast. Cover and cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours.
Transfer roast and vegetables to a warm serving platter. Skim fat from tomato sauce mixture in slow cooker.Serve tomato sauce mixture with roast.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user -THENA-.
Nutritional Info Amount Per Serving
- Calories: 421.5
- Total Fat: 22.1 g
- Cholesterol: 68.0 mg
- Sodium: 545.7 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 4.3 g
- Protein: 33.7 g
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