1 (2 to 2 1/2 lb.) beef chuck pot roast
1 tbsp. cooking oil
2 med. turnips, peeled, cut into 1-inch pieces (2 c.)
1/4 c. dry red wine or water
3 med. carrots, cut into 1/2 inch pieces (1 1/2 c.)
1 (10 3/4 oz.) can condensed tomato soup
3 tbsp. quick-cooking tapioca
1/8 tsp. ground allspice
1/8 tsp. pepper
1 lb. winter squash, peeled, seeded, and cut into thin wedges or 1 1/2 to 2 inch
pieces (2 c.)

Trim fat from roast. If necessary, cut roast to fit into crockery cooker. In a large skillet, brown roast on all sides in hot oil.

Meanwhile, in a 3 1/2, 4, 5, or 6-quart crockery cooker, place all vegetables except squash. Add soup, wine or water, tapioca, allspice and pepper. Stir together. Place roast on top of this mixture, then add squash. Cover, cook on low heat setting for 10-12 hours or high heat setting for 5 to 6 hours.

Transfer to a warm serving platter.

Makes 6 servings.