Marsala Pot Roast with Potatoes and Vegetables

by Nancy

This Marsala pot roast dinner is an entire comfort food meal made in a roaster pan.

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

And the house smells so good when this is cooking.

Just like comfort food.

About this Recipe

One-pot meals are so convenient.

Just add the ingredients in a roaster pan, cook in the oven, enjoy the good smells 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.

Since I can’t be trusted with remembering to add the vegetables at a certain time, I add them all in at the beginning.

But if you prefer, the vegetables can be added to the pan after the roast has been cooking for about an hour and a half.

About Serving

This pot roast one-pot meal can be served on a platter or right out of the roaster pan and onto a serving plate.

Just add butter to the potatoes and vegetables and it’s time to dig in.

Let’s check out the ingredients.

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

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

HOW TO MAKE THIS RECIPE

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

Preheat oven to 350 degrees F.

Olive Oil:

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

Beef Roast:

To the pan, add the roast and…

…brown each side of the roast (about 5 minutes).

Set aside for a moment.

Marsala Wine:

In a large roaster pan, add Marsala wine.

Place the roast in the roaster pan.

Oregano:

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.

Seasonings:

On top of the roast sprinkle pepper…

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).

Garlic:

Slice the garlic,

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

Hot Pepper Flakes:

Sprinkle the hot pepper flakes on top of the roast.

Onion:

Slice the onion,

and add it on the top,

and around the sides of the roast.

Vegetables:

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

Potatoes:

Peel the potatoes and add the potatoes to the pan.

Around the edges of the roast, add water,

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

Cover and Bake:

Cover the roaster pan with a lid.

Bake in a preheated oven (at 350 degrees F.) until tender (about 2-1/2 hours).

Serve:

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

Top the meat and vegetables with juice from the pan.

Thank you so much for stopping by CCC!

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