Harvest Pot Roast with Tomato-Wine Gravy

A delicious combination of flavors.

21/2 lb. chuck roast
1 tbsp. cooking oil
2 med. turnips, peeled and cut into 1 inch pieces (about 2 cups)
3 med. carrots, cut into 1/2 inch pieces (about 11/2 cups)
1 can condensed tomato soup (103/4 oz.)
1/4 c. dry red wine or water
3 tbsp. quick-cooking tapioca

1/8 tsp. ground allspice
1/8 tsp. pepper
1 lb. winter squash, peeled, seeded and cut into 11/2 to 2 inch pieces

Trim fat from roast. In a large skillet brown roast on all sides in hot oil.

Meanwhile, place turnips, carrots, tomato soup, red wine or water, tapioca, allspice, and pepper in Crockery Pot. Stir together. Place roast on top of vegetables. Put squash on top of roast. Cover; cook on low for 10 to 12 hours (high 5 to 6 hours).

Put roast and vegetables on a serving platter. Skim the fat from the gravy so you can serve the gravy with the pot roast.

Serves 6

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