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Ingredients

• 1 2- to 2 1/2-pound  beef chuck pot roast
•   Nonstick cooking spray
• 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 reduced-sodium 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)

Description

Sure To Become An Autumn Favorite, This Recipe Highlights Some Of The Produce You'll Find At Farmers' Markets In The Fall.

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