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Ingredientes
- 1 (2 to 2 1/2 lb.) beef chuck pot roast
- 1 tbsp. veg. oil
- 2 med. turnips, peeled, cut into 1-inch pcs (2 c.)
- 1/4 c. dry red wine or possibly water
- 3 med. carrots, cut into 1/2 inch pcs (1 1/2 c.)
- 1 (10 3/4 ounce.) can condensed tomato soup
- 3 tbsp. quick-cooking tapioca
- 1/8 teaspoon grnd allspice
- 1/8 teaspoon pepper
- 1 pound winter squash, peeled, seeded, and cut into thin wedges or possibly 1 1/2 to 2 inch
- pcs (2 c.)
Direcciones
- Trim fat from roast. If necessary, cut roast to fit into crockery cooker. In a large skillet, brown roast on all sides in warm oil.
- Meanwhile, in a 3 1/2, 4, 5, or possibly 6-qt crockery cooker, place all vegetables except squash. Add in soup, wine or possibly water, tapioca, allspice and pepper. Stir together. Place roast on top of this mix, then add in squash. Cover, cook on low heat setting for 10-12 hrs or possibly high heat setting for 5 to 6 hrs.
- Transfer to a hot serving platter.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 10 servings | |
| Calories 296 | |
| Calories from Fat 147 | 50% |
| Total Fat 16.31g | 20% |
| Saturated Fat 5.95g | 24% |
| Trans Fat 0.04g | |
| Cholesterol 73mg | 24% |
| Sodium 230mg | 10% |
| Potassium 458mg | 13% |
| Total Carbs 12.4g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 4.84g | 3% |
| Protein 23.29g | 37% |
