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Beef Roast with Tomato-Wine Gravy
Date added: December 18, 2007
- Servings: 6 change
- Calories per serving: 677
- Prep time: 30
- Cook time: 10
Ingredients
- 2 1/2 pound beef, boneless chuck pot roast
- 1 cooking spray, 1/3 sec spray
- 2 turnips peeled and cut into 1
- 3 carrots cut into 1/2
- 15 fluid ounce tomato sauce, cnd
- 1/4 cup wine, red
- 3 tbsp tapioca, quick cooking, dry
- 1/4 tsp salt, table
- 1/8 tsp allspice, ground
- 1/8 tsp spice, pepper, black, ground
- 1 pound winter squash (2 c.) peeled, seeded and cut into thin wedges or 1 1/2 to 2
Recipe Method
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 pan over medium heat. Brown roast on all sides.
2. Meanwhile, in the slow cooker stir together turnips, carrots, tomato sauce, red wine, tapioca, salt, allspice and pepper. Place roast on top. Place squash on top of roast. Cover and cook on low-heat setting for 10 to 12 hours or high for 5 to 6.
3. Transfer roast and vegetables to a warm serving platter. Skim fat from tomato sauce mixture. Pass tomato sauce/gravy with roast.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 677 | 34% |
| Fat 37g | 56% |
| Cholesterol 149mg | 50% |
| Sodium 643mg | 27% |
| Carbohydrates 24g | 34% |
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