Maple Harvest Pot Roast


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

Maple Harvest Pot Roast
Photo: Scott Little
Prep Time:
20 mins
Bake Time:
2 hrs 15 mins
Total Time:
2 hrs 35 mins


  • 1 3-4 pound beef chuck roast

  • 1 tablespoon cooking oil

  • cup sweet Marsala wine

  • 2 teaspoon dried basil, crushed

  • 1 teaspoon garlic salt

  • ½ 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 teaspoon cornstarch

  • 1 tablespoon cold water


  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.

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 (per serving)

388 Calories
10g Fat
33g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 388
% Daily Value *
Total Fat 10g 13%
Saturated Fat 3g 15%
Cholesterol 108mg 36%
Sodium 222mg 10%
Total Carbohydrate 33g 12%
Total Sugars 15g
Protein 38g
Vitamin C 21.3mg 107%
Calcium 60.6mg 5%
Iron 5.2mg 29%
Potassium 893mg 19%
Folate, total 36.3mcg
Vitamin B-12 3.7mcg
Vitamin B-6 0.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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