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Pot Roast with Tomato-Wine Gravy
Source: dLife

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

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

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
1 Fat , 4 Vegetables , 4 Meat , 1 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 arm pot roast, lean, raw, select, 1/8" trim
1 each  cooking spray
2 each  Turnips, fresh, medium
3 each  fresh carrots
15 oz  no-salt tomato sauce
0 1/4 cup  red wine
3 tbsp  quick cooking tapioca
0 1/4 tsp  salt
0.125 tsp  ground allspice
0.125 tsp  black pepper
1 lb  Squash, winter, frozen
  1. Remove excess fat from meat. Cut meat to fit into a 3 1/2- to 6-quart slow cooker.
  2. Coat a large skillet with cooking spray and cook meat in hot skillet over medium heat until brown on all sides. Set aside.
  3. Place turnips and carrots in cooker.
  4. In a medium bowl combine the tomato sauce, red wine, tapioca, salt, allspice, and pepper. Pour over vegetables in cooker.
  5. Place meat in cooker.
  6. Place squash on top of meat.
  7. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
  8. Remove roast and vegetables to a serving platter.
  9. Skim fat from gravy.
  10. Serve meat and vegetables with gravy. Enjoy!

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