Thursday, January 29, 2009

a new recipe


I clipped this out a long time ago and stuck it in my recipe binder, but never made it until last week. It's pretty good especially if you like rutabaga, mmm. I mentioned it on facebook and Allison asked for the recipe, so here it is. Gail L. Jenner from Etna, California submitted it to Southern Living, but I don't know which issue it was in. My apologies to the MLA.

"Can't Be Beat Pot Roast" from Southern Living

1 3-to-4-lb. beef chuck roast
1 T. cooking oil (I used olive oil)
1/3 c. sweet Marsala wine (didn't have any, so I used Merlot)
2 t. dried basil, crushed
1 t. garlic salt
1/2 c. plum preserves (didn't have it, so I used strawberry)
4 med. potatoes, peeled and cut lengthwise into sixths
4 medium carrots, peeled, cut in half lengthwise, and halved crosswise (I used baby carrots)
1 large rutabaga*, peeled and cut into 1-inch chunks
1 med. onion, cut into large wedges
2 t. cornstarch
1 T. cold water

1. Preheat oven to 350. In a 6- to 8-quart Dutch oven brown meat on both sides in hot oil. Drain off excess fat. In a small bowl stir together Marsala wine, 1/3 c. water, basil, garlic salt, and 1/2 t. pepper; pour over meat. Cover and bake for 1 1/2 hours.
2. In a small saucepan melt preserves; pour over roast. Add potatoes, carrots, rutabaga, and onion to Dutch oven around meat. Cover and bake 45 minutes to 1 hour longer or until meat and vegetables are tender, stirring vegetables once during cooking. Transfer meat and vegetables to serving platter; cover to keep warm.
3. For gravy, measure juices and skim off fat. If necessary, add enough water to juices to equal
1 1/2 cups. Return to pan. Stir together the cornstarch and the cold water. Stir into juices in the pan. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Serve with meat and vegetables. Makes 8 servings. (We got two meals out of this)





*Rutabaga looks like a huge turnip. It tastes like a cross between a carrot and a cabbage and it's delicious cut up in sticks and eaten fresh. If you don't like rutabaga, you could put a different vegetable in there or just add twice the potatoes and carrots. But, how could you not like rutabaga?!

1 comment:

katiek said...

When we lived in Norway the eldest of the three sons in the family we were staying with (he's our age) said the "old wive's tale" about why Scandinavian women are so beautiful is because they eat lots of rutabaga! It is yummy, I need to ask our Norwegian family how they prepare it.