This is a print preview of "Harvest Pot Roast With Tomato Wine Gravy" recipe.

Harvest Pot Roast With Tomato Wine Gravy Recipe
by CookEatShare Cookbook

Harvest Pot Roast With Tomato Wine Gravy
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  Servings: 10

Ingredients

  • 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.)

Directions

  1. Trim fat from roast. If necessary, cut roast to fit into crockery cooker. In a large skillet brown roast on all sides in warm oil.
  2. 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. Place roast atop vegetables. Place squash atop roast. Cover; cook on low-heat setting for 10-12 hrs or possibly high heat setting for 5-6 hrs.
  3. Transfer roast and vegetables to a hot serving platter. Skim fat from gravy. Pass gravy with roast. Makes 6 servings.
  4. For 1 qt crockery cooker: Use 1 (1 lb.) beef chuck pot roast, 1 Tbsp. veg. 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. dry red wine or possibly water, 4 tsp. quick cooking tapioca, dash grnd allspice, dash pepper and 1 c. winter squash pcs. Prepare as above. Cook for 10-12 hrs. Makes 3 servings.