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Harvest Pot Roast with Tomato-Wine Gravy
2 1/2 pounds beef chuck pot roast
1 tablespoon cooking oil
2 medium turnips, peeled and cut into 1 inch pieces
3 medium carrots, cut into 1/2" pieces
1 can condensed tomato soup
1/4 cup dry red wine or water
3 tablespoons quick-cooking tapioca
1/8 teaspoon ground allspice
1/8 teaspoon pepper
1 pound winter squash, peeled and cut into 1 1/2 to 2" pieces (about 2 cups)
Trim fat from roast. If necessary, cut roast to fit into crockery
cooker. In a large skillet, brown roast on all sides in hot oil.
Meanwhile, in a crockery cooker, place turnips, carrots, tomato
soup, red wine or water, tapioca, allspice, and pepper; stir
together. Place roast atop vegetables. Place squash atop roast.
Cover; cook on Low setting for 10 to 12 hours or on High setting
for 5 to 6 hours.
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Pot Roast 23