Beef Roast with Tomato-Wine Gravy

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Beef Roast with Tomato-Wine Gravy
Sure to become an autumn favorite, this recipe highlights some of the produce you'll find at farmers' markets in the fall.
active:
30 mins
total:
5 hrs 30 mins
Servings:
6
Beef Roast with Tomato-Wine Gravy

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

Serving Size: 4 ounces cooked meat, 1/2 cup vegetables, and 1/2 cup gravy
Per Serving:
273 calories; protein 34.2g; carbohydrates 18.6g; dietary fiber 3.1g; sugars 5.4g; fat 5.7g; saturated fat 1.9g; cholesterol 89.5mg; vitamin a iu 4001.3IU; vitamin c 13.4mg; folate 25mcg; calcium 47.7mg; iron 4.7mg; magnesium 53.4mg; potassium 937.6mg; sodium 574.5mg.
Exchanges:

4 lean protein, 1 starch, 1 vegetable, 1/2 fat

© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 04/23/2021
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