Marsala Pot Roast Dinner Recipe

Name: Marsala Pot Roast Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 2 pounds Beef Chuck Pot Roast; 1- 1/2 cup Marsala Wine; 3 sprigs Fresh Oregano (Or 1 Teaspoon Dried Oregano); 2 teaspoons Ground Black Pepper (For The Meat); 1 teaspoon Salt (for The Meat); 4 cloves Garlic; 1 teaspoon Red Pepper Flakes; 1/2 whole Onion; 2 cups Small Cut Carrots; 15 whole Brussels Sprouts; 5 whole Small Russet Potatoes; 2 cups Water; 3 dashes Ground Black Pepper (For The Vegetables); 3 dashes Salt (For The Vegetables)

Servings: persons

2 Tablespoons Olive Oil
2 pounds Beef Chuck Pot Roast
1- 1/2 cup Marsala Wine
3 sprigs Fresh Oregano (Or 1 Teaspoon Dried Oregano)
2 teaspoons Ground Black Pepper (For The Meat)
1 teaspoon Salt (for The Meat)
4 cloves Garlic
1 teaspoon Red Pepper Flakes
1/2 whole Onion
2 cups Small Cut Carrots
15 whole Brussels Sprouts
5 whole Small Russet Potatoes
2 cups Water
3 dashes Ground Black Pepper (For The Vegetables)
3 dashes Salt (For The Vegetables)

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

823

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 2 pounds Beef Chuck Pot Roast, 1- 1/2 cup Marsala Wine, 3 sprigs Fresh Oregano (Or 1 Teaspoon Dried Oregano), and more.

Yes, Marsala Pot Roast Dinner falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Marsala Pot Roast Dinner

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions