MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Maple Harvest Pot Roast
Categories: Beef, Vegetables, Herbs, Fruits, Wine
Yield: 8 Servings
3 lb Beef chuck roast
1 tb Cooking oil
1/3 c Sweet Marsala wine
2 ts Dried basil; crushed
1 ts Garlic salt
1/2 c Plum preserves
4 md Potatoes; peeled; lengthwise
- in sixths
4 md Carrots; peeled, halved
- lengthwise, crosswise
1 lg Rutabagap; peeled, in 1"
- chunks
1 md Onion; in large wedges
2 ts Cornstarch
1 tb Cold water
Set oven @ 350ºF/175ºC.
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.
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.
Makes 8 servings.
Better Homes & Gardens | October 2016
MM Format by Dave Drum - 25 October 2016
Uncle Dirty Dave's Archives
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