really, 80 degrees in March

I planned to make a pot roast last weekend. This sounds perfect in March, right? It is still a little cold and dreary… nothing is growing yet so you are stuck with red meat and root vegetables. It was even St Patty’s weekend. Perfect. So I bought a chuck roast.

It was sunny and 80 degrees on Sunday. (sigh)

Pot Roast (original by BH&G 2003 prize winner Gail L. Jenner)

1. Preheat the oven to 350 F.

1 3-4lbs boneless beef chuck roast (mine was grass-fed and organic)

1 Tbsp of oil

2. Heat the oil in a dutch oven and get a good sear on the roast. This helps if the roast is clean, dry and room temp.

1/3 cup of water

1/3 cup of Marsala wine (I used Dry but the recipe does call for Sweet)

basil (I just used all the fresh basil I had left in the fridge. the recipe calls for 2 tsp of dry)

1 tsp garlic salt

ground black pepper (I didn’t measure, I guessed, but it called for 1/2 tsp)

3. Mix these together and pour over the roast. Cover. Roast for 1.5 hours.

1/2 cup plum preserves

4. Melt the preserves in a small saucepan and pour over the meat.

4 medium potatoes, peeled, cut into sixths

4 medium carrots, peeled, cut into chunks

1 large rutabaga, peeled, cut into 1 inch cubes (I LOVE RUTABAGA!)

1 medium onion, peeled, cut into large wedges

5. Arrange vegetables around the roast, put back in the oven to roast for 45 – 60 minutes until vegetables and meat are tender.

1 Tbsp of cold water

2 tsp of cornstarch

6. Put meat and veggies on a platter. Add cornstarch-water mixture to juices in the pan. Cook until thick. In other words, make gravy.

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