1 Video | Photo: Roast Beef with Marsala Gravy Recipe
Ingredients
- 1 (3 pound) boneless beef roast, such as bottom round or rump roast
- 1 1/2 tablespoons kosher salt
- Freshly ground black pepper
- 4 cloves garlic, cut into thick slivers
- 1 1/4 cups water
- 1 cup beef broth
- 3/4 cup Marsala cooking wine
- Sprig fresh rosemary
- 1 teaspoon all-purpose flour
- 1 tablespoon butter
Directions
Place the roast in a shallow baking dish and rub with the salt and pepper. Place in the refrigerator uncovered 8 hours or overnight. Before cooking, let the roast sit at room temperature for about 1 hour. Using a thin sharp knife, poke slits all over the top and sides of the roast and stuff each slit with a garlic sliver.
Preheat the oven to 400 degrees F.
In a medium roasting pan fitted with a rack, place the beef on the rack and pour 1 cup water, 1/4 cup broth, and 1/2 cup wine into the bottom of the pan. Roast the beef for 15 minutes and turn down the heat to 325 degrees F. Cook for an additional 45 minutes to an hour, until the internal temperature of the beef is 120 degrees F, adding the remaining 1/4 cup water to the pan, if necessary.
Remove the roast from the oven, transfer the roast to a warmed platter and tent with foil to rest. Meanwhile, place the roasting pan over high heat and deglaze with the remaining wine. Add a large sprig of fresh rosemary to the sauce. Reduce by 1/3. Stir the flour into the remaining 3/4 cup broth and then whisk into the sauce. Simmer until thickened. Remove the rosemary sprig, stir in the butter and season with salt and pepper, to taste. Serve the sauce with the sliced roast beef.
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By mom1949
Michigan
on August 10, 2012
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It might be worth noting that ovens vary, sometimes by quite a bit. I have also found that the pan you roast in can make a tremendous difference as well. And, as someone else pointed out, the quality of the Marsala can make or break the gravy. Doesn't have to be expensive, just not overly sweet. If you aren't sure, check it on Google.
By Bella102096
CA
on April 21, 2012
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Unfortunately I felt the same as some of the other reviewers....awful, and can this lady even cook. I could of done better on my own.
The cooking temp leaves the roast very, very rare, I like rare, but this is beyond that. The gravy was awful too, I also wish I could ask her to pay me back for the roast. I almost chose a Claire Robinson receipe insead, live and learn.
By momofachef1
on April 02, 2012
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Used a 3.25lb roast. Rubbed with coarse Sea salt, coarse 5 pepper black pepper & 1t garlic powder. Cut slits as for garlic but propped open @ cut and alternately poured in worsetershire & savoigne(sp wine into the holes. Cooked 15 min @ 400f, 30 min @ 375f then 30 min @ 325f. Was med. to med. rare depending where cut. Was a last minute roast, didn't have everything, didn't used gravy had potato pancakes. This was great for us my husband likes meat more done & no gravy. This was a great dish, meat very good.
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