Maple Harvest Pot Roast Recipe

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Maple Harvest Pot Roast

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Ingredients

1
3 - 4 pound beef chuck roast
1
tablespoon cooking oil
1/3
cup sweet Marsala wine
2
teaspoons dried basil, crushed
1
teaspoon garlic salt
1/2
cup plum preserves
4
medium potatoes, peeled and cut lengthwise into sixths
4
medium carrots, peeled, cut in half lengthwise, and halved crosswise
1
large rutabaga, peeled and cut into 1-inch chunks
1
medium onion, cut into large wedges
2
teaspoons cornstarch
1
tablespoon cold water

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

Equipment 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)