March 14, 2010

HARVEST POT ROAST WITH TOMATO - WINE GRAVY

1 (2-2 1/2 lb.) beef chuck pot roast
1 tbsp. cooking oil
2 med. turnips, peeled & cut into 1" pieces (2 c.)
3 med. carrots, cut into 1/2" pieces (1 1/2 c.)
1 (10 3/4 oz.) can condensed tomato soup
1/4 c. dry red wine or water
3 tbsp. quick cooking tapioca
1/8 tsp. ground allspice
1/8 tsp. pepper
1 lb. winter squash, peeled, seeded & cut into thin wedges or 1 1/2-2" pieces (2 c.)

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 3 1/2, 4, 5 or 6 quart 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-heat setting for 10-12 hours or high heat setting for 5-6 hours.

Transfer roast and vegetables to a warm serving platter. Skim fat from gravy. Pass gravy with roast. Makes 6 servings.

For 1 quart crockery cooker: Use 1 (1 pound) beef chuck pot roast, 1 tablespoon cooking oil, 1 cup turnip pieces, 3/4 cup carrot pieces, 1/2 of a 10 3/4 ounce can (2/3 cup) condensed tomato soup, 2 tablespoons dry red wine or water, 4 teaspoons quick cooking tapioca, dash ground allspice, dash pepper and 1 cup winter squash pieces. Prepare as above. Cook for 10-12 hours. Makes 3 servings.

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