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.