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Beef Roast With Tomato-Wine Gravy
Source: dLife

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

Prep Time: 30 minutes
Cook Time: 10 hours
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 269.1
Total Carbs 15.8 g
Dietary Fiber 3.0 g
Sugars 6.1 g
Total Fat 9.2 g
Saturated Fat 3.5 g
Unsaturated Fat 0.6 g
Potassium 899.0 mg
Protein 29.2 g
Sodium 500.2 mg
Dietary Exchanges
, 1 1/2 Vegetables , 4 Meat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 lb  beef chuck pot roast
1 each  cooking spray
2 cup  fresh cubed turnips
3 each  fresh carrots
15 floz  tomato sauce
0 1/4 cup  red wine
2 tbsp  quick cooking tapioca
0 1/4 tsp  salt
0.125 tsp  ground allspice
0.125 tsp  black pepper
1 lb  winter squash, cubed
  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.

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