Savory Pot Roast and Vegetables
A Uncategorized recipe with 3- to 4-lb beef chuck roast, vegetable oil, marsala wine. Ready in –, serves 8.
Curated byKavya Sharma🇮🇳
Instructions
17 steps- 1
Preheat oven to 350°.
- 2
In a 6- to 8-quart Dutch oven brown meat on both sides in hot oil.
- 3
Drain off excess fat.
- 4
In a small bowl stir together Marsala wine, 1/3 cup water, basil, garlic salt, and 1/2 teaspoon pepper; pour over meat.
marsala wine(1/3 c)dried basil crushed(2 tsp)garlic salt(1 tsp)cold water(1 tbsp) - 5
Cover and bake for 2 hours.
- 6
Add potatoes, carrots, and onion to Dutch oven around meat.
medium potatoes peeled and cut lengthwise into sixths(4)medium carrots peeled cut in 1-inch chunks(4)medium onion cut into wedges(1) - 7
Cover and bake 45 minutes to 1 hour longer or until meat and vegetables are tender, stirring vegetables once during cooking.
vegetable oil(1 tbsp) - 8
Transfer meat and vegetables to serving platter; cover to keep warm.
vegetable oil(1 tbsp) - 9
For gravy, measure juices and skim off fat.
- 10
If necessary, add enough water to juices to equal 1 1/2 cups.
cold water(1 tbsp) - 11
Return to pan.
- 12
Stir together the cornstarch and the cold water.
cornstarch(2 tsp)cold water(1 tbsp) - 13
Stir into juices in pan.
medium potatoes peeled and cut lengthwise into sixths(4)medium onion cut into wedges(1) - 14
Cook and stir over medium heat until thickened and bubbly.
medium potatoes peeled and cut lengthwise into sixths(4)medium carrots peeled cut in 1-inch chunks(4)medium onion cut into wedges(1) - 15
Cook and stir 2 minutes more.
- 16
Serve with meat and vegetables.
vegetable oil(1 tbsp) - 17
Serves 8.
Rate this recipe
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Savory Pot Roast and Vegetables
A Uncategorized recipe with 3- to 4-lb beef chuck roast, vegetable oil, marsala wine. Ready in –, serves 8.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
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Directions
17 steps- 1
Preheat oven to 350°.
- 2
In a 6- to 8-quart Dutch oven brown meat on both sides in hot oil.
- 3
Drain off excess fat.
- 4
In a small bowl stir together Marsala wine, 1/3 cup water, basil, garlic salt, and 1/2 teaspoon pepper; pour over meat.
marsala wine(1/3 c)dried basil crushed(2 tsp)garlic salt(1 tsp)cold water(1 tbsp) - 5
Cover and bake for 2 hours.
- 6
Add potatoes, carrots, and onion to Dutch oven around meat.
medium potatoes peeled and cut lengthwise into sixths(4)medium carrots peeled cut in 1-inch chunks(4)medium onion cut into wedges(1) - 7
Cover and bake 45 minutes to 1 hour longer or until meat and vegetables are tender, stirring vegetables once during cooking.
vegetable oil(1 tbsp) - 8
Transfer meat and vegetables to serving platter; cover to keep warm.
vegetable oil(1 tbsp) - 9
For gravy, measure juices and skim off fat.
- 10
If necessary, add enough water to juices to equal 1 1/2 cups.
cold water(1 tbsp) - 11
Return to pan.
- 12
Stir together the cornstarch and the cold water.
cornstarch(2 tsp)cold water(1 tbsp) - 13
Stir into juices in pan.
medium potatoes peeled and cut lengthwise into sixths(4)medium onion cut into wedges(1) - 14
Cook and stir over medium heat until thickened and bubbly.
medium potatoes peeled and cut lengthwise into sixths(4)medium carrots peeled cut in 1-inch chunks(4)medium onion cut into wedges(1) - 15
Cook and stir 2 minutes more.
- 16
Serve with meat and vegetables.
vegetable oil(1 tbsp) - 17
Serves 8.
Rate this recipe
