Busters Recipes

2 to 2 1/2 pounds 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, peed, seeded, and cut into thin wedges or 1 1/2 to 2-inch pieces (2 cups)

Trim fat from meat.  If necessary, cut roast to fit into a 1 1/2 to 6-quart 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 vegetables to a warm serving platter.
Skim fat from sauce.  Pass sauce with roast.

Serves: 6