Marsala Pot Roast Dinner

Preheat oven to 350 F.

Heat a large skillet on medium heat and add the olive oil. Add the roast once the oil is hot. Brown each side of the roast, about 5 minutes per side. In a large roaster pan, add the Marsala wine and the roast.

Remove the leaves from the sprigs of oregano and sprinkle them over the roast. Lift up the roast a bit and add some leaves under the roast. 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).

Slice the garlic and add it to the top of the roast (and put some under the roast in the bottom of the pan). Sprinkle the red hot pepper flakes on top of the roast.

Slice the onion and add it on the top and around the sides of the roast. Add the carrots, and the Brussels sprouts to the pan. Peel the potatoes and add them to the pan. Add the water to the pan around the edges of the roast.

Then add a few dashes of ground black pepper and salt over the veggies. Cover the roaster pan with a lid. Bake for about 2 ½ hours or until tender. Then remove the pan from the oven and shred the meat with two forks. Serve meat with the veggies. Top the meat and veggies with the juice from the pan.