Savory Pot Roast And Vegetables - cooking recipe

Ingredients

1 3- to 4-lb. beef chuck roast
1 Tbsp. vegetable oil
1/3 c. Marsala wine
2 tsp. dried basil, crushed
1 tsp. garlic salt
4 medium potatoes, peeled and cut lengthwise into sixths
4 medium carrots, peeled, cut in 1-inch chunks
1 medium onion, cut into wedges
2 tsp. cornstarch
1 Tbsp. cold water

Preparation

Preheat oven to 350\u00b0.
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 cup water, basil, garlic salt, and 1/2 teaspoon pepper; pour over meat.
Cover and bake for 2 hours.