Sure to become an autumn favorite, this recipe highlights some of the produce you'll find at farmers' markets in the fall. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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.

Tips

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.

Nutrition Facts

273 calories; 5.7 g total fat; 1.9 g saturated fat; 89 mg cholesterol; 575 mg sodium. 938 mg potassium; 18.6 g carbohydrates; 3.1 g fiber; 5 g sugar; 34.2 g protein; 4001 IU vitamin a iu; 13 mg vitamin c; 25 mcg folate; 48 mg calcium; 5 mg iron; 53 mg magnesium;