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Maple Harvest Pot Roast

A lightly sweetened sauce seasons this basic beef roast and vegetable dinner.

3.0 by 3 people
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  • Makes: 8 servings
  • Prep: 20 mins
  • Bake: 2 hrs 15 mins 350°F

Maple Harvest Pot Roast

Ingredients

Directions

  1. Preheat oven to 350 degree 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 Marsala wine, 1/3 cup water, basil, garlic salt, and 1/2 teaspoon pepper; pour over meat. Cover and bake for 1-1/2 hours.
  2. 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.
  3. For gravy, 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 the 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.

From the Test Kitchen

Range-Top Method:

Brown meat and add liquid and seasonings as above. Heat to boiling; reduce heat. Cover and simmer for 1-1/2 hours. In a small saucepan melt preserves; pour over meat. Add vegetables to Dutch oven around meat. Cover and simmer for 45 minutes to 1 hour more or until meat and vegetables are tender, stirring vegetables once. Prepare gravy as above.

Nutrition Facts (Maple Harvest Pot Roast)

    Per serving:
  • 388 kcal cal.,
  • 10 g fat
  • (3 g sat. fat,
  • 3 g monounsatured fat),
  • 108 mg chol.,
  • 222 mg sodium,
  • 33 g carb.,
  • 4 g fiber,
  • 15 g sugar,
  • 38 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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