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Home
> Recipes > Low Carb Crockpot > Beef Roast with Tomato-Wine Sauce
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Beef Roast with Tomato-Wine Sauce
Ingredients
- 1 2- 2 1/2-pound beef chuck pot roast
- 1 tablespoon cooking oil
- 2 medium turnips, peeled and cut into 1-inch pieces (2 cups)
- 3 medium carrots, cut into 1/2-inch pieces (1 1/2 cups)
- 1 15-ounce can tomato sauce
- 1/4 cup dry red wine or beef broth
- 3 tablespoons quick-cooking tapioca
- 1/4 teaspoon salt
- 1/8 teaspoon ground allspice
- 1/8 teaspoon black pepper
- 1 pound winter squash, peeled, seeded, and cut into thin wedges or 1 1/2- to 2-inch pieces (2 cups)
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Prep: 30 Minutes
Cook: Low 10 to 12 Hours, High 5 to 6 Hours
Makes: 6 Servings
Slow Cooker: 3 1/2- or 6-Quart
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Poll |
| Are you on a low-carb diet? |
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Directions:
- Trim fat from meat. If necessary, cut roast to fit into a 3 1/2- to 6-quary slow cooker. In a large skillet brown meat on all sides in hot oil. Drain fat.
- Meanwhile, in the cooker place turnips, carrots, tomato sauce, wine, tapioca, salt, allspice, and pepper; stir. Place roast on top of vegetables. Place squash on roast.
- Cover and cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours. Transfer meat and vegetalbes to a warm serving platter. Skim fat from sauce. Pass sauce with roast.
Nutrition Fact per Serving: 404 cal. 24 g total fat(9 g sat. fat), 87 mg chol., 537 mg sodium, 17 g carb, 3 g fiber, 26 g pro.
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