Bourbon Marsala Pot Roast: A MUST TRY Twist on a Classic

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There’s something deeply comforting about a pot roast. It’s the kind of meal that, after hours of slow cooking, fills your kitchen with a warm, savory aroma, and when you finally sit down to eat, you feel like you’ve experienced something truly satisfying. But sometimes, even the most beloved recipes can benefit from a little creative twist—and that’s exactly what we’re doing today with this Bourbon Marsala Pot Roast.

A rich, flavorful take on a traditional pot roast, it combines the smoky sweetness of bourbon and the deep, earthy notes of Marsala wine, creating a dish that’s perfect for family dinners, special occasions, or any time you want to impress.

Why Bourbon and Marsala?

If you’re wondering why these two ingredients are the stars of the show, it’s because they pair wonderfully with the hearty, tender nature of pot roast. Bourbon brings a caramelized sweetness and subtle smokiness, while Marsala wine adds depth and complexity with its rich, slightly sweet, and nutty character. Together, they help elevate the beef, infusing it with bold, sophisticated flavors that are anything but ordinary.

Ingredients You’ll Need

To make this mouthwatering Bourbon Marsala Pot Roast, you’ll need the following ingredients:

4-5 lb. beef chuck roast (the ideal cut for pot roast due to its tenderness after slow cooking)

2 tablespoons olive oil (for browning the roast)

4 garlic cloves, about 2 Tablespoons, minced

1/2 cup bourbon

1/2 cup Marsala wine (sweet or dry, depending on your preference)

4 cups beef broth (or stock)

2 Tablespoons Worcestershire sauce

1 tablespoon brown sugar

Salt and pepper, to taste

1-2 tablespoons cornstarch (optional, for thickening the sauce)

Step-by-Step Instructions

Sear the Roast: Start by seasoning your chuck roast generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.

When the oil is hot, add the roast and sear it on all sides until it’s beautifully browned. This step helps to lock in the flavors and create a savory crust that will add richness to the dish.

Remove seared roast to a plate and allow to rest while you prepare the braising liquid/sauce.

Deglaze with Bourbon: Now, pour in the bourbon. Use a wooden spoon to scrape up all the browned bits from the bottom of the pot—these bits are packed with flavor. Let the bourbon simmer for about 2-3 minutes, reducing slightly. This will cook off the alcohol, leaving behind the sweet, smoky flavors of the bourbon.

Add Marsala Wine and Beef Broth: Next, pour in the Marsala wine, garlic and beef broth, stirring everything together. Add the brown sugar, which will enhance the sweetness of the bourbon and Marsala, balancing the richness of the beef.

Braise the Roast: Return the browned roast to the pot, ensuring it’s mostly submerged in the liquid. Bring the mixture to a simmer, then cover the pot with a tight-fitting lid. Transfer the pot to a preheated 325°F (165°C) oven and let it cook for 4-5 hours, or until the roast is fork-tender. Alternatively, you can simmer it on the stovetop over low heat for a similar amount of time.

Check hourly (or so) . . .

Don’t let your braising liquid cook dry. Add beef broth as needed to maintain liquid in the pot. Aim to keep roast covered by half. You can also flip roast over occasionally during the roasting process, allowing all parts of the meat to baste in the sauce while roasting. Continue roasting until meat is tender and falling apart – this will take approximately 1 hour per pound.

During the last hour of cooking, allow the liquid to concentrate down to about 1/4 the roast. This will leave with about 2-3 cups of rich drippings.

Finish the Sauce (Optional): Once the roast is tender, remove it from the pot and set it aside to rest. If you prefer a thicker sauce, you can make a slurry by mixing cornstarch with a little water and whisking it into the simmering liquid. Let it cook for a few minutes until it thickens to your desired consistency.

Serve: Slice the pot roast against the grain or shred it using two forks. Pour the rich bourbon Marsala sauce over the top, and garnish with fresh herbs if desired. This dish pairs wonderfully with mashed potatoes, roasted vegetables, or a simple green salad.

~Tips for Success~

Braising Time: The key to a perfect pot roast is slow cooking. The longer you let it braise, the more tender and flavorful it becomes. If you’re short on time, you can reduce the braising time, but for the best results, aim for at least 3 hours of low-and-slow cooking.

Marsala Wine: If you can’t find Marsala wine or prefer something else, you can substitute it with another fortified wine like sherry or port. Just keep in mind that Marsala’s unique flavor adds a special depth to the dish.

Make Ahead: This pot roast is even better the next day! It’s a great make-ahead meal because the flavors have time to meld, and it reheats wonderfully.

The Bourbon: The main differences between bourbon and whiskey are the kind of grain used and where the spirit is produced. Bourbon is an American made whiskey that must contain at least 51 percent corn in its mash and be aged in new, charred-oak barrels. The way bourbon is made imparts a deep, particularly smokey, rich flavor to this dish. Make sure to let the alcohol reduce and simmer off, leaving only the rich flavors.

The PERFECT Holiday Main Dish

This pot roast recipe is so simple but decadent, it makes the ideal holiday main dish. We particularly enjoy making this pot roast for Christmas or even New Year’s Even dinner celebrations.

Join us on our YouTube channel Wild Roots Home for a fun & festive Grinchmas Feast. Both in the video and the blog post below, I’m sharing all the Grinchmas Goods that combine to make a very special family Holiday Tradition. Get the menu, recipe ideas, decor inspiration and MORE!

Why You’ll Love This Bourbon Marsala Pot Roast

This dish is a perfect marriage of rich, hearty flavors and sophisticated complexity. The beef is melt-in-your-mouth tender, the sauce is deeply flavorful with hints of sweetness and smokiness, and the entire meal feels like a special treat.

Hey there my friends!

Whether you’re cooking for a weeknight dinner or a holiday gathering, this Bourbon Marsala Pot Roast will be a hit every time. This Bourbon Marsala Pot Roast often takes center stage in our annual Grinchmas Holiday Feast.

So next time you’re craving a classic pot roast, why not take it up a notch with a little bourbon and Marsala? Your taste buds will thank you!

. Let me know if you make this recipe and I’d love for you to share it and tag me on Instagram!

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Bourbon Marsala Pot Roast

Yield: 6

Prep Time: 20 minutes

Cook Time: 5 hours

Total Time: 5 hours 20 minutes

Pot roast is a classic favorite but even favorites deserve a twist sometimes. This Bourbon Marsala braised pot roast has so much rich, depth of flavor. It will likely become the ONLY way you make pot roast.

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Ingredients

• 4-5 lb. beef chuck roast (the ideal cut for pot roast due to its tenderness after slow cooking)
• 2 tablespoons olive oil (for browning the roast)
• 4 garlic cloves, about 2 Tablespoons, minced
• 1/2 cup bourbon
• 1/2 cup Marsala wine (sweet or dry, depending on your preference)
• 4 cups beef broth (or stock)
• 2 Tablespoons Worcestershire sauce
• 1 tablespoon brown sugar
• Salt and pepper, to taste
• 1-2 tablespoons cornstarch (optional, for thickening the sauce)

Instructions

1. Preheat oven to 325 degrees F.
2. Place a large ceramic dutch oven or deep skillet on a burner on medium high. Allow to become VERY HOT. Swirl olive oil in the bottom of the pot.
3. Sprinkle salt and pepper all over the meant (generously) as you prepare to sear.
4. Sear beef roast on all sides, turning until nice and brown. Add salt & pepper to all sides as turning to sear.
5. Remove roast from the pot or skillet to a plate to rest while you prepare the brasing liquid. Turn the heat down to medium low.
6. Add minced garlic, marsala and bourbon and let simmer and reduce down by half (slightly thickened)
7. Add roast back into dutch oven or place in all in a roasting pan. Toss in the bourbon, marsala sauce.
8. Add Worcestershire sauce, brown sugar and beef broth to cover roast by half to 3/4.
9. Cover with lid and place in prehated oven to roast.
10. Roast for about 4-5 hours or about 60 minutes per pound.
11. Check hourly (or so) to make sure liquids have not cooked dry. Add beef broth as needed to maintain liquid in the pot. Aim to keep roast covered by half. You can also flip roast over occasionally during the roasting process, allowing all parts of the meat to baste in the sauce while roasting.
12. During the last hour of cooking, allow the liquid to concentrate down to about 1/4 the roast. This will leave with about 2-3 cups of rich drippings.
13. When roast is tender and falling apart, remove from oven and pull apart to serve.
14. Use the sauce/drippings to spoon over the pulled roast or choose to make a gravy by placing drippings in a pan.

Notes

To make a gravy out of the drippings: move your dutch oven (meat removed) to the stovetop our pour drippings into a sauce pan and heat on medium. Whisk 2 Tablespoons of corn startch in 1/2 cup water then whisk that into your simmering drippings. Simmer for 5 minutes more till thickened. Serve gravy over meat and mashed potatoes.

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