Savory Pot Roast And Vegetables
A hearty, savory pot roast with tender vegetables infused with Marsala wine and herbs, perfect for comforting family dinners and special occasions.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a 6- to 8-quart Dutch oven, brown the beef chuck roast on both sides in hot vegetable oil.
- Drain off excess fat from the Dutch oven.
- In a small bowl, stir together Marsala wine, 1/3 cup water, dried basil, garlic salt, and 1/2 teaspoon pepper.
- Pour the wine mixture over the meat in the Dutch oven.
- Add peeled and lengthwise cut potatoes, peeled carrots cut into 1-inch chunks, and onion wedges into the Dutch oven around the meat.
- Cover the Dutch oven and bake in the preheated oven for 2 hours.
- Remove from oven, thicken the sauce if desired with a mixture of 2 teaspoons cornstarch and 1 tablespoon cold water, and serve.
Tips & Substitutions
For a richer flavor, consider marinating the beef chuck roast overnight in the wine mixture. If you don't have Marsala wine, a dry red wine or beef broth can work as a substitute. You can also add garlic cloves or fresh herbs like rosemary for extra depth. Adjust the cooking time based on the size of your roast; larger cuts may require more time. For a twist, serve alongside Hearty Tomato-Beef Soup.
Serving Suggestions
Serve the pot roast with the tender vegetables on a large platter, drizzled with the thickened sauce. It pairs beautifully with creamy mashed potatoes or crusty bread to soak up the flavorful juices. For a complete meal, consider adding a side salad or roasted Brussels sprouts for added texture and flavor.
Storage & Reheating
To store leftovers, let the pot roast cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. To reheat, warm in the oven at 300°F (150°C) until heated through, or microwave in short intervals, stirring occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Savory Pot Roast And Vegetables contains roughly 823 calories, with 14g protein, 153g carbohydrates, and 18g fat. It is an excellent source of vitamin A (256% of the Daily Value), dietary fiber (70% of the Daily Value), and potassium (56% of the Daily Value), and a good source of calcium. It also contributes 20g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, while chuck roast is ideal for its tenderness and flavor after slow cooking, you can use cuts like brisket or round. Just ensure they have enough marbling to keep the meat moist during cooking.
How do I know when the pot roast is done?
The pot roast is done when it reaches an internal temperature of at least 190°F (88°C) for optimal tenderness. You can also check if it shreds easily with a fork. Cooking times may vary based on the size of the roast.
Can I make this dish in a slow cooker?
Absolutely! To adapt for a slow cooker, brown the meat as directed, then transfer it to the slow cooker with the wine mixture and vegetables. Cook on low for 6-8 hours or on high for 4-5 hours until tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).