Source: dLife

Pot roast and root vegetables with richly-flavored wine and tomato gravy.

Servings

2 lb beef chuck pot roast
1 cooking spray
2 cup fresh cubed turnips , peeled and cut into 1-inch pieces (2 cups)
3 fresh carrots , cut into 1/2 inch pieces
15 floz tomato sauce (canned)
0.25 cup red wine (dry red or 1/4 cup low-salt beef broth)
2 tbsp quick cooking tapioca
0.25 tsp salt
0.12 tsp ground allspice
0.12 tsp black pepper (freshly ground)
1 lb winter squash, cubed , peeled; cut into 1 1/2 to 2 inch pieces (2 cups total)

1 Trim fat from roast; coat an unheated, large nonstick skillet with cooking spray.
2 Preheat skillet over medium heat; brown roast on all sides in hot skillet.
3 Meanwhile, in the slow cooker stir together turnip, carrot, tomato sauce, red wine or beef broth, tapioca, salt, allspice, and pepper.
4 Place roast over vegetables, and place squash on top of roast.
5 Cover and cook on low-heat setting for 10 to 12 hours.
6 Transfer roast and vegetables to a warm serving platter; skim fat from tomato sauce mixture in slow cooker.
7 Pass tomato sauce mixture with the roast.

Thisdelicious pot roast is great to have waiting at the end of a day!