Harvest Pot Roast With Tomato Wine Gravy Recipe

1. 1

   Trim fat from roast.

2. 2

   If necessary, cut roast to fit into crockery cooker.

3. 3

   In a large skillet brown roast on all sides in warm oil.

4. 4

   Meanwhile, in a 3 1/2, 4, 5 or possibly 6 qt crockery cooker place turnips, carrots, tomato soup, red wine or possibly water, tapioca, allspice and pepper; stir together.

5. 5

   Place roast atop vegetables.

6. 6

   Place squash atop roast.

7. 7

   Cover; cook on low-heat setting for 10-12 hrs or possibly high heat setting for 5-6 hrs.

8. 8

   Transfer roast and vegetables to a hot serving platter.

9. 9

   Skim fat from gravy.

10. 10

    Pass gravy with roast.

11. 11

    For 1 qt crockery cooker: Use 1 (1 lb.)

12. 12

    beef chuck pot roast, 1 Tbsp.

13. 13

    veg.

14. 14

    oil, 1 c. turnip pcs, 3/4 c. carrot pcs, 1/2 of a 10 3/4 oz can (2/3 c.) condensed tomato soup, 2 Tbsp.

15. 15

    dry red wine or possibly water, 4 tsp.

16. 16

    quick cooking tapioca, dash grnd allspice, dash pepper and 1 c. winter squash pcs.

17. 17

    Prepare as above.

18. 18

    Cook for 10-12 hrs.

No additional tips available.