Take just twenty minutes to prep this delicious dish, our Slow-Cooker Beef Roast with Tomato Gravy, then let your trusty slow-cooker do the rest of the work.
What You Need
Original recipe yields 8 servings
1 boneless beef pot roast (2 lb.)
2 parsnips, peeled, cut into 1/2-inch pieces
3 carrot s, cut into 1/2-inch pieces
2 cups CLASSICO Cabernet Marinara with Herbs Pasta Sauce
1/4 cup fat-free reduced-sodium beef broth
3 Tbsp. MINUTE Tapioca
1/8 tsp. ground allspice
1/8 tsp. ground red pepper (cayenne)
1 small butternut squash (1 lb.), peeled, seeded and cut into 1-1/2-inch pieces
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Let's Make It
Cook meat in large skillet sprayed with cooking spray on medium heat 5 min. on each side or until evenly browned on both sides.
Combine all remaining ingredients except squash in slow cooker sprayed with cooking spray; top with meat and squash. Cover with lid.
Cook on LOW 10 to 12 hours (or on HIGH 5 to 6 hours).
Use slotted spoon to transfer meat and vegetables to platter. Skim and discard fat from surface of pasta sauce mixture in slow cooker. Serve meat and vegetables topped with pasta sauce mixture.
Substitute turnips for the parsnips.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.