Roast Beef with Marsala Gravy

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this dish on Christmas Day, and it went in less than an hour. You know something, I think my family love this dish. Thanks. :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Being a non-meat eater I was worried that I would mess this up somehow. It wound up coming out really well. I used a 4.3 lb roast beef instead of the 3 pounder called for in the recipe. I believed I left it in the oven for an hour and twenty minutes. I took it out, and let it rest on the top of the stove to keep it warm. I needed to make more gravy than was called for, but it all worked out fine. It was a great dish (or so I was told. :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

First time making this. Beef absolutely delicious but VERY rare. I like rare meat but this was REALLY rare, even for me. Next time I will increase temp to 375 for the remaining cook time. Gravy fabulous. I added baby bellas to the gravy and it made it fantastic. Will definitely make again. But I think you need to cook it at least 1 hour at 375.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a nice change for a roast beef dinner. Everyone loved the marsala gravy. Will definitely make again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

very tasty. to the pot we also added about a cup of carrots and six red skin potatoes, halved. We used about a cup of chopped crimini mushrooms once our gravy started thickening up and it was a nice addition. great meal!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I had no problems with this. I read through everyone else's comments. 1st of let's not think that she is just super rich with a show, she WON her show and its a very good show. 2nd every cut of meat is different and I have never had a problem with these kinds of cuts. If you are ever unsure, just ask your butcher at the market. They will help you its what they get paid for.

The recipe came out great. I only had to cook it an extra few mins to the type we like to eat. I even added baby bella mushrooms to make it more marsala like. I will make this again and again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I'm a little surprised by the negative reviews on this one. Not sure what the deal is, but for me, this recipe was great. I think good ingredients are key with this recipe. I don't care for bottom round, but this recipe will work with really any beef roast, as the recipe states. I think she chose bottom round because it's cheaper ie $10 dinners. I dry age my meat without salt, that was the only change I made. But otherwise, make sure you use kosher salt, as iodized salt will make the meat taste awful; also buy Marsala that is not generic or crap, it can be sweet and that's not necessarily what you're going for here. If you're not sure, ask the wine shop owner. And if the only thing you have to say is a snide remark about Melissa's cooking skills or the amount of money she makes, maybe just don't leave a comment. There's no reason to be that nasty, it's just food.