Plum Pot Roast

• 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

1. Preheat oven to 350.
2. In 6-8 qt dutch oven brown meat on all sides in oil. Drain off excess fat.
3. In sm. bowl stir together wine, water, spices, pepper and pour over meat. Cover and bake 1 1/2 hours.
4. 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.
5. 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.

beef chuck roast, cooking oil, marsala wine, basil, garlic salt, preserves, potatoes, carrots, onion, cornstarch, water

Taken from www.epicurious.com/recipes/member/views/plum-pot-roast-1240025 (may not work)