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Beef Roast with Tomato-Wine Gravy
Source: dLife

A delicious beef roast with winter vegetables and spices.

Prep Time: 30 minutes
Cook Time: 5 hours
Difficulty: Easy

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
2 1/2 Fat , 3 Vegetables , 2 Meat , 2 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  pot roast
1 each  cooking spray
2 cup  fresh cubed turnips
3 each  medium carrots
15 oz  no-salt tomato sauce
0 1/2 cup  red wine
3 tbsp  quick cooking tapioca
0 1/2 tsp  kosher salt
0.125 tsp  ground allspice
0.125 tsp  black pepper
0 3/4 lb  butternut squash
  1. Trim the fat from the roast, and cut roast to fit into a 3 1/2 to 6 quart slow cooker, if necessary.
  2. Coat an unheated large nonstick skillet with cooking spray, and preheat skillet over medium heat. Brown roast on all sides in a hot skillet.
  3. 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.
  4. 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.
  5. 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.

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