Marsala Pot Roast

I've had Veal Marsala and Chicken Marsala, but I've never had Beef Marsala...until now! This was absolutely delicious! Why hadn't I heard about this sooner?

 I found this gem on a blog called  Coupon Clipping Cook. This was one of the best beef recipes I've made recently! This doesn't taste like the other two above mentioned Marsala dishes because it doesn't contain mushrooms but it is just as flavorful...from the pan juices...to the veggies...to the beef! The garlic becomes so soft that it spreads like butter! I was spreading the cooked garlic ALL over the tender sliced beef! And the onions become caramelized on top of the roast! Not to mention the brussel sprouts with the potatoes, carrots and remaining onions, all bathing in the delicious juices from the Marsala wine and meat drippings...YUM! I don't have a Dutch oven pan, but my 12.5" Gastrolux  oven safe skillet worked perfectly for this very large recipe! Check out their website for a huge 40% off sale going on right now! I truly love this cookware!

This recipe was so easy to make. Just sear the chuck roast in some olive oil.

Then season the beef and add the veggies...some under the roast and some on top.

 

Cover the pan and bake at 350 degrees F for 2 hours.
Then remove the roast from

 the pan  and let it rest before slicing.

Continue baking the veggies uncovered for another 30 minutes.

 

Marsala Pot Roast

INGREDIENTS:
1 whole beef chuck pot roast 2-3 lbs.
2 Tbls. olive oil
1 tsp. black pepper
2 tsp. kosher salt
1 tsp dried oregano
4 very large cloves garlic, sliced
1 medium onion, chopped
2 large carrots, chopped
15 brussel sprouts, sliced in half (15 sprouts = 10 oz. pkg)
3 large russet potatoes, peeled and chopped
1 1/2 cups Marsala wine
1/2 cup water

DIRECTIONS:
Preheat oven to 350 degrees F.
Heat a large oven safe skillet or Dutch oven on medium heat with olive oil.
Sear all sides of the roast very well in the olive oil.
Remove skillet from heat and sprinkle the seared roast on the top and bottom with the salt, pepper and oregano, reserving a few pinches each of salt and pepper to season the veggies. Place half the sliced garlic and onions under the roast and in the pan.
Place the remaining garlic and onions on top of the roast.
 Then add the carrots, brussel sprouts and potatoes around the roast.
Pour the Marsala and water over the veggies in the pan,
 but not over the roast.
Sprinkle the veggies that are around the roast
with a few pinches of salt and pepper.
Cover the pan and bake on middle rack for 2 hours.
Then remove the roast and set aside for 15 minutes before slicing.
Continue to bake the veggies for about another 30 minutes uncovered.
Serve the warm sliced roast with the veggies.
Pour the pan juices over the meat and veggies before serving.
Serves 4 people

This post belongs to My Recipe Journey food blog.