Beef Roast with Tomato-Wine Gravy

1
(0) 0 Reviews
Prep Time
1
min.
Total Time
1
min.
Servings

6 (4 ounces cooked meat, 1/2 cup vegetables, and 1/2 cup gravy) servings

Squash, turnips and carrots make this slow-cooker beef and tomato gravy dish a fall must-have.

Read MoreRead Less

What You Need

Showing deals in Los Angeles, CA 90013
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • 1. 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 nonstick cooking spray. Preheat skillet over medium heat. Brown roast on all sides in hot skillet.
  • 2. 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 roast. Cover and cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours.
  • 3. Transfer roast and vegetables to a warm serving platter. Skim fat from tomato sauce mixture in slow cooker. Pass tomato sauce mixture with roast. Makes 6 (4 ounces cooked meat, 1/2 cup vegetables, and 1/2 cup gravy) servings.

Servings

  • 6 (4 ounces cooked meat, 1/2 cup vegetables, and 1/2 cup gravy) servings

Nutritional Information

Serving Size 6 (4 ounces cooked meat, 1/2 cup vegetables, and 1/2 cup gravy) servings
AMOUNT PER SERVING
Calories 270
% Daily Value
Total fat 6g
Saturated fat 2g
Cholesterol 89mg
Sodium 576mg
Carbohydrate 18g
Dietary fiber 3g
Protein 34g
   
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rate this Recipe

Leave a Review

Explore by Recipe Tag

K:63522v0:147542