Pot Roast with Lombardo Sweet - serves 6

3 lbs boneless chuck roast
2 cups beef broth
1/2 cup Lombardo Marsala sweet
3 cloves garlic crushed
1 chopped onion
1/4 cup mustard
2 tbsp spoons Worcestershire sauce
6 cubed new potatoes
1 lb sliced carrots
1 lb trimmed green beans
1 1/2 tbsp spoons flour
1/2 cup of water

Place roast in glass bowl, mix next 7 ingredients. Pour over the beef and cover. Refrigerate 24 hours.
Place roast and marinade in the pot, heat to boiling. Reduce heat and simmer 2 1/2 hours or until beef is tender.
Remove beef from liquid, let stand 10 minutes before slicing.
Cook vegetables separately just until tender.
Strain cooking liquid from beef into pan. Blend flour and water. Heat liquid to boiling stir in flour and water mixture. Cook and stir until thickened. Cook 2 minutes.
Arrange beef and vegetables on a platter. Spoon gravy over beef. Serve remaining gravy in a sauce boat.