Recipes and Cooking Maple Harvest Pot Roast 4.0 (2) 1 Reviews A lightly sweetened sauce seasons this basic beef roast and vegetable dinner. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Photo: Scott Little Prep Time: 20 mins Bake Time: 2 hrs 15 mins Total Time: 2 hrs 35 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 3-4 pound beef chuck roast 1 tablespoon cooking oil ⅓ 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 Directions 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. 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 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. Print Nutrition Facts (per serving) 388 Calories 10g Fat 33g Carbs 38g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.