Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to becky sims      

Recipe Categories:

    Harvest Pot Roast with Tomato-Wine Gravy

    Source of Recipe


    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.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |