Slow Cooker Beef Roast with Tomato Wine Gravy
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Slow Cooker Beef Roast with Tomato Wine Gravy calories by ingredient
Introduction
This homey pot roast cooks in your slow cooker. You can put it on in the morning and cook it for 10 to 12 hours or start it at lunch and cook it for 5 to 6 hours. This homey pot roast cooks in your slow cooker. You can put it on in the morning and cook it for 10 to 12 hours or start it at lunch and cook it for 5 to 6 hours.Number of Servings: 8
Ingredients
-
1 2-2 1/2 pound beef chuck pot roast
nonstick cooking spray
2 medium turnips, peeled and cut into 1/2-inch pieces
3 medium carrots, cut into 1/2 inch pieces
1 (15-ounce) can tomato sauce
1/4 cup dry red wine or reduced-sodium beef broth
3 Tbsp quick cooking tapioca
1/4 tsp salt
1/8 tsp ground allspice
1/8 tsp black pepper
1 pound winter squash, peeled, seeded, and cut into thin wedges or 1 1/2-2 inch pieces (2 cups)
Tips
Originally from Better Homes & Gardens Diabetic Living Cookbook. Their nutrition info is for the fat skimmed off the sauce and reads:
Amount Per Serving
Calories: 270
Fat: 6 g
Cholesterol: 89 mg
Sodium: 576 mg
Carbohydrate: 18 g
Fiber: 3 g
Protein: 34 g
Directions
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-.