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Crock Pot Roast Beef and Vegetables

This is a Weight Watchers crock pot 6 Points Plus dinner recipe.


  • non-stick cooking spray
  • 1 (2 to 2 1/2 lb.) beef chuck roast
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  • 2 medium size turnips, peeled and cut into 1 inch pieces
  • 3 medium size carrots, cut into 1/2 inch pieces (1 1/2 cups)
  • 1 (15 oz.) or 2 (8 oz.) cans tomato sauce
  • 1/4 cup dry red wine
  • 3 Tbsp. quick tapioca
  • 1/4 tsp. salt
  • 1/8 tsp. ground allspice
  • 1/8 tsp. black pepper
  • 1 lb. acorn squash, peeled, seeded, and cut into thin wedges or 1 1/2 to 2 inch pieces (2 cups)


Trim fat from roast. If necessary, cut roast to fit into a 3 1/2 to 6 quart slow cooker. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Brown roast on all sides in hot skillet.

Meanwhile, in the slow cooker stir together turnips, carrots, tomato sauce, red wine, tapioca, salt, allspice, and black pepper. Place roast over vegetables. Place squash over roast. Cover and cook on LOW 10 to 12 hours or HIGH 5 to 6 hours.


Place roast and vegetables on a warm serving platter. Skim fat from tomato sauce mixture in slow cooker. Pass tomato sauce mixture with roast.


By Jim

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