Pot Roast Of The Angels

• 1- 4 to 5 lb. chuck roast seasoned and browned on all sides.
• 2 tablespoons olive oil.
• salt n pepper.
• 1/2 sweet onion diced.
• 1 carrot peeled and diced.
• 1 stalk celery washed and diced.
• 3 cloves garlic fine dice.
• 1 lb. baby bela mushrooms washed and sliced.
• 2 cups mushroom broth.
• 1 oz marsala wine.
• the reserved mushroom liquid.
• FOR THE GRAVY
• The reserved mushrooms w/carmelized onion.
• 2 cups mushroom stock.
• 2 tablespoons chopped fresh basil. (at the last minute)
• 1 oz. marsala wine.
• 3 tablespoons cornstarch.
• 1 cup water.

1. PRE-HEAT oven to 350 degrees.
2. Heat the oil in a 4 or 5 quart dutch oven and brown the seasoned roast on all sides. Remove the roast and add the chopped onion, celery, and carrot. Saute for 3 minutes stirring a few times. Add the garlic and simmer a few minutes more till the vegges are softening. (stir a few more times) Add the roast back to the pot and pour in the reserved mushroom liquid, 2 cups mushroom broth, and the 1 oz marsala. Put a lid on it and put it in the oven for 3 hours. Test the roast for doneness by sticking a knive in it. If there is no resistance it is done. If it is still tough put back in the oven for 30 minutes and test again.
3. Remove the roast to a plater and tent with foil. Strain the spent veggies from the remaing liquid and defat the liquid.
4. Pour the remaing liquid in to a sauce pan along with the 2 cups mushroom stock and reserved mushrooms w/carmelized onion. Bring to a boil and thicken with the cornstarch/water mixture adding half at first and bring back to a boil, and a little more if needed till it is thick enough. Add the basil as you serve.

chuck roast, olive oil, salt, sweet onion, carrot, celery, garlic, baby bela mushrooms, mushroom broth, marsala wine, mushroom, gravy, mushrooms, mushroom stock, fresh basil, marsala wine, cornstarch, water

Taken from www.epicurious.com/recipes/member/views/pot-roast-of-the-angels-50055595 (may not work)