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    Harvest Pot Roast with Tomato-Wine Gravy


    Source of Recipe


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    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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