Coupon Clipping Cook

Marsala Pot Roast Dinner

Pot roast with browned potatoes and vegetables cooked in a roaster pan with Marsala wine is a treat in itself.

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

One-pot meals are so convenient.  Just add the ingredients in the roaster pan, cook in the oven, smell deliciousness while it’s cooking, and in no time…time 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 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 roast after its been cooking for about an hour and a half.

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)

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.

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 Brussels 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 warm with the vegetables.

Top the meat and vegetables with juice from the pan.

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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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. 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 also add salt and pepper to the bottom of the pan).

  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 for 2-1/2 hours or until tender. 

  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?