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Beef Roast with Tomato-Wine Gravy
5 h 30 m
Diabetic Living Magazine
“Sure to become an autumn favorite, this recipe highlights some of the produce you'll find at farmers' markets in the fall.”
1 2 to 2½-pound beef chuck pot roast
Nonstick cooking spray
2 medium turnips, peeled and cut into 1-inch pieces (2 cups)
3 medium carrots, cut into ½-inch pieces (1½ cups)
1 (15 ounce) can tomato sauce
¼ cup dry red wine or reduced-sodium beef broth
3 tablespoons quick-cooking tapioca
¼ teaspoon salt
⅛ teaspoon ground allspice
⅛ teaspoon black pepper
1 pound winter squash, peeled, seeded, and cut into thin wedges or 1½- to 2-inch pieces (2 cups)
1Trim fat from roast. If necessary, cut roast to fit into a 3½- to 6-quart slow cooker. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat.
2Meanwhile, 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.
3Transfer 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.