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2 to 2 1/2 pounds beef chuck pot roast
1 tablespoon cooking oil
2 medium turnips, peeled and cut into 1-inch pieces (2 cups)
3 medium carrots, cut into 1/2-inch pieces (1 1/2 cups)
1 15-ounce can tomato sauce
1/4 cup dry red wine or beef broth
3 tablespoons quick-cooking tapioca
1/4 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon black pepper
1 pound winter squash, peed, seeded, and cut into thin wedges or 1 1/2 to 2-inch pieces (2 cups)
Trim fat from meat. If necessary, cut roast to fit into a 1 1/2 to 6-quart slow cooker. In a large skillet brown meat on all sides in hot oil. Drain
fat.
Meanwhile, in the cooker place turnips, carrots, tomato sauce, wine, tapioca, salt, allspice, and pepper; stir. Place roast on top of 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. Transfer meat and vegetables to a warm serving platter.
Skim fat from sauce. Pass sauce with roast.
Serves: 6
1 tablespoon cooking oil
2 medium turnips, peeled and cut into 1-inch pieces (2 cups)
3 medium carrots, cut into 1/2-inch pieces (1 1/2 cups)
1 15-ounce can tomato sauce
1/4 cup dry red wine or beef broth
3 tablespoons quick-cooking tapioca
1/4 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon black pepper
1 pound winter squash, peed, seeded, and cut into thin wedges or 1 1/2 to 2-inch pieces (2 cups)
Trim fat from meat. If necessary, cut roast to fit into a 1 1/2 to 6-quart slow cooker. In a large skillet brown meat on all sides in hot oil. Drain
fat.
Meanwhile, in the cooker place turnips, carrots, tomato sauce, wine, tapioca, salt, allspice, and pepper; stir. Place roast on top of 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. Transfer meat and vegetables to a warm serving platter.
Skim fat from sauce. Pass sauce with roast.
Serves: 6
