Marsala Pot Roast Dinner

Yum.  Pot roast with browned potatoes and veggies.

This pot roast is made with Marsala wine and wow, it is delicious in a major way.

And it smells soooo good while it’s cooking.

One-pot meals are so convenient too….just throw all of the ingredients in the pool, put them in the oven, smell the deliciousness while it’s cooking, and in no time it’s ready to eat.

Often times pot roast recipes say to add the veggies in the last hour of cooking.  But since I can’t be trusted with adding the veggies at the right time, I add them all in at the beginning. 

If you’re better at this than me, you may prefer to add the veggies to the roast after its been cooking for about an hour and a half.

So enough about the veggies already…

…Let’s check out the ingredients.

Beef chuck pot roast, Marsala wine, olive oil, onion, garlic, brussel sprouts, potatoes, carrots, salt, pepper, and red pepper flakes.

And some fresh oregano (dried oregano can be used instead if you like). 

Here’s how to make it.

Preheat oven to 350 degrees F.

Heat a large skillet on medium heat and add the olive oil.

Next, add some pepper to each side of the roast (which I forgot to do…don’t be like me),

and brown each side (about 5 minutes). 

In a large roaster pan, add the Marsala wine.

Put the roast in the roaster pan.

Remove the leaves from the sprigs of oregano,

and sprinkle them over the roast.  Lift up the roast a bit and add some leaves under the roast.

Sprinkle the pepper,

and the salt on top of the roast (lift up the roast with a fork and add some of the salt and pepper to the bottom of the pan).

Slice the garlic,

and add it to the top of the roast (and put some under the roast in the bottom of the pan).

Sprinkle the red hot pepper flakes on top of the roast.

Slice the onion,

and add it on the top,

and around the sides of the roast.

Add the carrots, and the brussel sprouts to the pan.

Peel the potatoes and add them to the pan.

Add the water to the roaster pan around the edges of the roast.

Then add a few dashes of ground black pepper and salt over the veggies.

Cover the roaster pan with the lid.

Bake for about 2 ½ hours or until tender.

Shred the meat with two forks and serve with the veggies.  Top the meat and veggies with the juice from the pan.