Can't Be Beat Pot Roast

By mschweickert

Ingredients

• 1 3-4 lb beef chuck roast
• 1 Tbsp olive oil
• 1/2 cup Marsala wine
• 2 tsp dried basil
• 1 tsp garlic salt
• 1/2 cup plum preserves
• 4 medium potatoes, peeled and cut lengthwise into sixths
• 4 medium carrots, peeled, cut in half lenghtwise and crosswise
• 1 large rutabaga, peeled and cut into 1 inch chunks
• 1 medium onion, cut into large wedges
• 2 tsp corn starch
• 1 Tbsp. cold water

Details

Servings 2
Adapted from joy-quick-recipes.blogspot.com

Preparation

Step 1

Preheat oven to 350 F. In a 6 to 8 quart Dutch oven brown meat on both sides in hot oil. Drain off excess fat. In a small bowl stir together wine, 1/3 cup water, basil, garlic salt, and 1/2 tsp pepper; pour over meat. Cover and bake for 1 1/2 hours.

In a small saucepan melt preserves; pour over roast. Add potatoes, carrots, rutabaga, and onion to Dutch oven around meat. Cover and bake 45 minutes to 1 hour longer or until meat and vegetables are tender, stirring vegetables once during cooking. Transfer meat and vegetables to serving platter; cover to keep warm.

For gray, measure juices and skim off fat. If necessary, add enough water to juices to equal 1 1/2 cups. Return to pan. Stir together the cornstarch and cold water. Stir into juices in pan. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Serve with meat and vegetables. Makes 8 servings.

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"Can't Be Beat" Pot Roast