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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Beef Roast with Tomato-Wine Gravy

Source: dLife

A delicious beef roast with winter vegetables and spices.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	369.2

Total Carbs	31.5 g

Dietary Fiber	5.3 g

Sugars	12.5 g

Total Fat	18.1 g

Saturated Fat	7.6 g

Unsaturated Fat	0.9 g

Potassium	534.7 mg

Protein	17.3 g

Sodium	537.5 mg

Dietary Exchanges 18.1 Fat, 2.9 Vegetables, 2.0 Meat, 2.4 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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Servings

Ingredients

2.0
2 lb pot roast 1.0
1 each cooking spray 2.0
2 cup fresh cubed turnips 3.0
3 each medium carrots 15.0
15 oz no-salt tomato sauce 0.5
0 1/2 cup red wine 3.0
3 tbsp quick cooking tapioca 0.5
0 1/2 tsp kosher salt 0.125
0.125 tsp ground allspice 0.125
0.125 tsp black pepper 0.75
0 3/4 lb butternut squash

Directions

Trim the fat from the roast, and cut roast to fit into a 3 1/2 to 6 quart slow cooker, if necessary.
Coat an unheated large nonstick skillet with cooking spray, and preheat skillet over medium heat. Brown roast on all sides in a hot skillet.
Meanwhile, in a slow cooker stir together turnips, carrots, tomato sauce, red wine or beef broth, tapioca, salt, allspice, and pepper, and place the roast to cover vegetables.
Place squash on top of roast, and cover and cook on low heat setting for 10 to 12 hours or on high heat setting for 5 to 6 hours.
Transfer the roast and vegetables to a warm serving platter, and skim the fat from the tomato sauce mixture in the slow cooker. Serve tomato sauce with roast.