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Main dishes

Beef Roast with Tomato-Wine Gravy

Beef Roast with Tomato-Wine Gravy recipe
Recipe and Photo by: Diabetic Living
Squash, turnips and carrots make this slow-cooker beef and tomato gravy dish a fall must-have.
1 min
1 min
6 (4 ounces cooked meat, 1/2 cup vegetables, and 1/2 cup gravy) servings

What You Need

 2- to 2 1/2-pound beef chuck pot roast
 Nonstick cooking spray
medium  turnips, peeled and cut into 1-inch pieces (2 cups)
medium  carrots, cut into 1/2-inch pieces (1 1/2 cups)
 15-ounce can tomato sauce
cup  dry red wine or reduced-sodium beef broth
tablespoons  quick-cooking tapioca
 teaspoon salt
 teaspoon ground allspice
 teaspoon black pepper
 pound winter squash, peeled, seeded, and cut into thin wedges or 1 1/2- to 2-inch pieces (2 cups)

Make It

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.

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