Coupon Clipping Cook

Marsala Pot Roast Dinner

An entire comfort food meal made in a roaster pan.

Marsala Pot Roast Dinner

Pot roast with browned potatoes and vegetables cooked in a roaster pan with Marsala wine tastes divine.

And the house smells so good when this is cooking.  Just like comfort food.

One-pot meals are so convenient.

Just add the ingredients in a roaster pan, cook in the oven, smell deliciousness while it’s cooking, and in no time…it’s time to eat.

Often times pot roast recipes say to add the vegetables in the last hour of cooking.

But since I can’t be trusted with remembering to add the vegetables at a certain 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 pan after the roast has been cooking for about an hour and a half.

Here are more one-roaster pan or one-skillet meals you may like “Beef Stew with Vegetables and Red Wine“, “One-Skillet Enchilada Sauce Taco Meat” and “Linguine with Tomato Cream Sauce“.

Let’s check out the ingredients.

Marsala Pot Roast Ingredients

Beef chuck pot roast, Marsala wine, olive oil, onion, garlic, Brussels sprouts, potatoes, carrots, salt, pepper, red pepper flakes…

Fresh Oregano Leaves

…and fresh oregano (dried oregano can be used instead if preferred)

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

Preheat oven to 350 degrees F.

Add Olive Oil to Pan

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

Pot Roast in Pan

To the pan, add the roast and…

Brown Pot Roast in Pan

…brown each side of the roast (about 5 minutes).  Set aside for a moment.

Add Marsala Wine to Pan

In a large roaster pan, add Marsala wine.

Browned Pot Roast in Pan

Place the roast in the roaster pan.

Fresh Oregano on Board

Remove the leaves from the sprigs of oregano,

Fresh Oregano on Roast

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

Add Pepper on Roast

On top of the roast sprinkle pepper…

Salt on Pot Roast

and salt (lift up the roast with a fork and add salt and pepper to the bottom of the pan…then lay the roast back down on top of it).

Sliced Garlic on Board

Slice the garlic,

Pot Roast in Pan

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

Pot Roast in Pan

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

Sliced Onion on Board

Slice the onion,

Sliced Onion on Pot Roast

and add it on the top,

Sliced Onion on Roast

and around the sides of the roast.

Carrots Brussels Sprouts in Pan

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

Potatoes and Vegetables in Pan

Peel the potatoes and add the potatoes to the pan.

Around the edges of the roast, add water,

Potatoes Vegetables in Pan

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

Roaster Pan with Lid

Cover the roaster pan with a lid.

Marsala Pot Roast Dinner

Bake in a preheated oven until tender (about 2-1/2 hours).

Marsala Pot Roast Dinner

With two forks, shred the meat and serve warm with the vegetables and potatoes.

Top the meat and vegetables with juice from the pan.

Marsala Pot Roast Dinner

And enjoy.

Thank you so much for stopping by CCC!

More Comfort Food Recipes You May Like:

Slow Cooker Meatloaf with Seasoned Tomato Sauce Topping

Skillet Biscuits and Sage Sausage Gravy

Chicken Fried Pork Medallions with Homemade Gravy

Simple Fried Chicken

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Marsala Pot Roast Dinner
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Print Recipe

Marsala Pot Roast Dinner

An entire comfort food meal made in a roaster pan.

Course Main Course
Cuisine American
Keyword Beef Roast, Marsala Beef, Pot Roast
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 3

Ingredients

  • 2 pounds whole beef chuck pot roast
  • 2 tablespoons olive oil
  • 1-1/2 cups Marsala wine
  • 3 sprigs fresh oregano (leaves removed from the sprigs) or 1 teaspoon dried oregano
  • 2 teaspoons ground black pepper for the roast
  • 1 teaspoon salt for the roast
  • 4 cloves garlic peeled and thinly sliced
  • 1 teaspoon dried red pepper flakes
  • 2 cups small cut carrots
  • 1/2 of a whole onion peeled and thickly sliced
  • 15 Brussels sprouts
  • 5 small russet potatoes washed and peeled
  • 2 cups water
  • 3 dashes ground black pepper for the vegetables
  • 3 dashes salt for the vegetables

Instructions

  1. Preheat oven to 350 degrees F.
  2. Heat a large skillet on medium heat and add olive oil.  To the pan, add the roast and brown each side of the roast (about 5 minutes).  Set aside for a moment.
  3. In a large roaster pan, add Marsala wine and the roast.

  4. Sprinkle oregano leaves on top of the roast.  With a cooking fork, lift up the roast a little and add some oregano leaves under the roast. 

  5. Sprinkle pepper and salt on top of the roast.  Lift up the roast with a fork and add salt and pepper to the bottom of the pan...then lay the roast back down on top of it.

  6. Top the roast with sliced garlic (and also put some under the roast in the bottom of the pan). Sprinkle the red hot pepper flakes on top of the roast.

  7. To the top and around the sides of the roast, add onion.  

  8. To the pan, add carrots, Brussels sprouts, and potatoes.  Add water to the pan around the edges of the roast.

  9. To the vegetables and potatoes, add a few dashes of salt and pepper.  

  10. Cover the roaster pan with a lid. Bake in a preheated oven until tender (about 2-1/2 hours)

  11. With two forks, shred the meat and serve warm with the vegetables and potatoes. 

  12. Top the meat and vegetables with juice from the pan.

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10 Comments

  1. My roast is in the oven cooking and I’ll let you know how it comes out.  Though I salt and peppered before I seared the meat, I haven’t added the garlic and oregano yet as I’ll add them at the halfway point.  

    Nancy, you need to inform your readers that recipes requiring Marsala wine need imported ITALIAN Marsala or the dish won’t work.  I tried making chicken marsala about 3 or 4 times and could never figure out why it didn’t have the rich, deep Marsala flavor one finds in a restaurant.  I was going to give it one more shot when I found a video wherein the chef stated only imported Marsala wine would give you the flavor found in restaurant marsala dishes.  Sure enough, I went to the liquor store, purchased the imported Italian Marsala and have been content with making Marsala dishes ever since.   As the chef demonstrated, just compare the California vs. the Italian Marsala and you’ll see the Italian is much deeper in color and therefore flavor.  
    Kind regards, Cynthia

    • Hi Cynthia, thank you for your comment and very helpful information about what kind of Marsala wine to use. I’m looking forward to making this again with an Italian Marsala. Thank you again.

  2. YUM!!! I love chicken marsala, but I never thought to make a beef version! Great idea!

  3. Okay I am on my way over. You saved me some right. Right?