Harvest Pot Roast
When you're done raking the leaves and cleaning out the gutters, come inside to a nice bowl of Harvest Pot Roast. Easy slow cooker recipes like this are great for fall days spent outdoors.
Cooking MethodSlow Cooker
Ingredients
- 2 1/2 pounds beef chuck pot roast
- 1 tablespoon cooking oil
- 2 medium turnips, peeled and cut into 1-inch pieces
- 3 medium carrots, cut into 1/2-inch pieces
- 1 can condensed tomato soup
- 1/4 cup dry red wine or water
- 3 tablespoons quick-cooking tapioca
- 1/8 teaspoon ground allspice
- 1/8 teaspoon pepper
- 1 pound winter squash, peeled and cut into bite-sized pieces
Instructions
- Trim fat from roast. In a large skillet, brown roast on all sides in hot oil.
- Place turnips, carrots, tomato soup, red wine or water, tapioca, allspice, and pepper in a slow cooker and stir together. Place meat on top of vegetables and squash on top of the meat.
- Cover; cook on low setting for 10 to 12 hours, or on high setting for 5 to 6 hours.
