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Trim fat from roast. If necessary, cut roast to fit into a 3-1/2- to 6-quart slow cooker. Coat a large nonstick skillet with cooking spray; preheat over medium heat. Brown roast on all sides.
Meanwhile, in the slow cooker, stir together turnips, carrots, tomato sauce, wine (or broth), tapioca, salt, allspice and pepper. Place roast to cover vegetables. Place squash on roast. Cover and cook on Low for 10 to 12 hours or High for 5 to 6 hours.
Transfer roast and vegetables to a warm serving platter. Skim fat from tomato sauce mixture in slow cooker. Pass tomato sauce mixture with roast.