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1
Preheat oven to 350 F.
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2
Heat a large skillet on medium heat and add the olive oil.
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3
Add the roast once the oil is hot.
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4
Brown each side of the roast, about 5 minutes per side.
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5
In a large roaster pan, add the Marsala wine and the roast.
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6
Remove the leaves from the sprigs of oregano and sprinkle them over the roast.
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7
Lift up the roast a bit and add some leaves under the roast.
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8
Sprinkle 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).
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9
Slice the garlic and add it to the top of the roast (and put some under the roast in the bottom of the pan).
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10
Sprinkle the red hot pepper flakes on top of the roast.
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11
Slice the onion and add it on the top and around the sides of the roast.
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12
Add the carrots, and the Brussels sprouts to the pan.
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13
Peel the potatoes and add them to the pan.
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14
Add the water to the pan around the edges of the roast.
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15
Then add a few dashes of ground black pepper and salt over the veggies.
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16
Cover the roaster pan with a lid.
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17
Bake for about 2 1/2 hours or until tender.
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18
Then remove the pan from the oven and shred the meat with two forks.
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19
Serve meat with the veggies.
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20
Top the meat and veggies with the juice from the pan.
