Perfect Pot Roast

Slow cooking is the secret to the tenderness of this hearty
dish. The resulting flavorful meal is definitely worth the wait.
SERVES 4

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon oregano

1 teaspoon cayenne pepper

1 teaspoon paprika

1 2-pound chuck roast

2 tablespoons extra virgin olive oil

4 large celery stalks, cut into 2-inch pieces

4 large carrots, cut into 2-inch pieces

1 large white onion, cut into 8 wedges

1 cup Chicken Broth (page 193)

1 cup Marsala wine

Combine cumin, chili powder, oregano, cayenne, and
paprika in a small bowl. Evenly coat roast with spices.

In a large stockpot, heat oil over medium flame. Brown