Harvest Pot Roast With Tomato Wine Gravy Recipe

• 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