Ingredients
1 3-4 lb. beef chuck roast
1 T. cooking oil
1/3 c. Marsala wine - sweet
2 t. basil
1 t. garlic salt (or more)
1/2 c. plum preserves (or more)
4 med. potatoes, peeled, cut lengthwise into 1/6ths
4 med. carrots, julienned
1 lg. rutabaga, cut into 1" chunks
1 med. onion, wedges
2 t. cornstarch
1 T. cold water
Preparation
Preheat oven to 350. In 6-8 qt dutch oven brown meat on all sides in oil. Drain off excess fat.
In sm. bowl stir together wine, water, spices, pepper and pour over meat. Cover and bake 1 1/2 hours.
In saucepan, melt preserves, pour over roast. Add potatoes, carrots, rutabaga and onion. Cover and bake additional 45 minutes - 1 hour. Stir vegetables once during cook time.
For gravy, measure juices and skim off fat. Add water to make 1 1/2 c. Return to pan. Stir together w/ cornstarch and water. Cook over med heat until thickened.
