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Marsala Pot Roast Dinner

Marsala Pot Roast Dinner with Potatoes and Vegetables

An entire comfort food meal made in a roaster pan.
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  • 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


  • Preheat oven to 350 degrees F.
  • 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.
  • In a large roaster pan, add Marsala wine and the roast.
  • 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. 
  • 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.
  • 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.
  • To the top and around the sides of the roast, add onion.  
  • To the pan, add carrots, Brussels sprouts, and potatoes.  Add water to the pan around the edges of the roast.
  • To the vegetables and potatoes, add a few dashes of salt and pepper.  
  • Cover the roaster pan with a lid. Bake in a preheated oven until tender (about 2-1/2 hours)
  • With two forks, shred the meat and serve warm with the vegetables and potatoes. 
  • Top the meat and vegetables with juice from the pan.