Beef Roast with Tomato-Wine Gravy
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 skillet over medium heat.Advertisement
Meanwhile, in the slow cooker, stir together turnips, carrots, tomato sauce, red wine or beef broth, tapioca, salt, allspice, and pepper (see Tip). Place roast to cover 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 roast and vegetables to a warm serving platter. Skim fat from tomato sauce mixture in slow cooker. Pass tomato sauce mixture with roast.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, remove food from your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
4 lean protein, 1 starch, 1 vegetable, 1/2 fat