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

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 cup water, basil, garlic salt, and 1/2 teaspoon pepper; pour over meat. Cover and bake for 2 hours.

Add potatoes, carrots, 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. 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 pan. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Serve with meat and vegetables. Serves 8.