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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

Pot Roast with Tomato-Wine Gravy

Source: dLife

Pot roast with turnips, carrots, squash, and tomato in a wine gravy.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	380.2

Total Carbs	37.0 g

Dietary Fiber	5.4 g

Sugars	12.7 g

Total Fat	6.2 g

Saturated Fat	2.2 g

Unsaturated Fat	0.4 g

Potassium	1575.9 mg

Protein	42.2 g

Sodium	296.6 mg

Dietary Exchanges 6.2 Fat, 3.8 Vegetables, 3.9 Meat, 0.8 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

Directions

Remove excess fat from meat. Cut meat to fit into a 3 1/2- to 6-quart slow cooker.
Coat a large skillet with cooking spray and cook meat in hot skillet over medium heat until brown on all sides. Set aside.
Place turnips and carrots in cooker.
In a medium bowl combine the tomato sauce, red wine, tapioca, salt, allspice, and pepper. Pour over vegetables in cooker.
Place meat in cooker.
Place squash on top of meat.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
Remove roast and vegetables to a serving platter.
Skim fat from gravy.
Serve meat and vegetables with gravy. Enjoy!