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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

273.2 calories; protein 34.2g 68% DV; carbohydrates 18.6g 6% DV; exchange other carbs 1; dietary fiber 3.1g 12% DV; sugars 5.4g; fat 5.7g 9% DV; saturated fat 1.9g 9% DV; cholesterol 89.5mg 30% DV; vitamin a iu 4001.3IU 80% DV; vitamin c 13.4mg 22% DV; folate 25mcg 6% DV; calcium 47.7mg 5% DV; iron 4.7mg 26% DV; magnesium 53.4mg 19% DV; potassium 937.6mg 26% DV; sodium 574.5mg 23% DV.