Harvest Pot Roast With Tomato Wine Gravy Recipe

click to rate
0 votes | 535 views
Servings: 10

Ingredients

Cost per serving $1.49 view details
  • 1 (2 to 2 1/2 lb.) beef chuck pot roast
  • 1 tbsp. veg. oil
  • 2 med. turnips, peeled, cut into 1-inch pcs (2 c.)
  • 1/4 c. dry red wine or possibly water
  • 3 med. carrots, cut into 1/2 inch pcs (1 1/2 c.)
  • 1 (10 3/4 ounce.) can condensed tomato soup
  • 3 tbsp. quick-cooking tapioca
  • 1/8 teaspoon grnd allspice
  • 1/8 teaspoon pepper
  • 1 pound winter squash, peeled, seeded, and cut into thin wedges or possibly 1 1/2 to 2 inch
  • 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 all vegetables except squash. Add in soup, wine or possibly water, tapioca, allspice and pepper. Stir together. Place roast on top of this mix, then add in squash. Cover, cook on low heat setting for 10-12 hrs or possibly high heat setting for 5 to 6 hrs.
  3. Transfer to a hot serving platter.
  4. Makes 6 servings.

Toolbox

Add the recipe to which day?
« Today - Dec 01 »
Today - Dec 01
December 2 - 8
December 9 - 15
December 16 - 22
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 185g
Recipe makes 10 servings
Calories 296  
Calories from Fat 147 50%
Total Fat 16.31g 20%
Saturated Fat 5.95g 24%
Trans Fat 0.04g  
Cholesterol 73mg 24%
Sodium 230mg 10%
Potassium 458mg 13%
Total Carbs 12.4g 3%
Dietary Fiber 1.7g 6%
Sugars 4.84g 3%
Protein 23.29g 37%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment