Roast Beef with Marsala Gravy

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I tried this recipe, excellent, people could not get engough, but I used a prime rib roast which is tender cut of meat. The marsala gravy is a different taste and you have got to aquire a taste for it, maybe I would use an au jus gravy instead. We had it for a holiday with turkey and most of the people ate the beef and not the turkey which was a good thing seeing the people who made and brought the turkey was of a small size, figures right! No left overs, O'well!

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I bought a 2.75 pound bottom round roast and followed the directions. It was very, very chewy - even sliced very thin.

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What a horrible recipe. Does this woman kn ow how to cook or is she some rich person who likes to be on tv?

I can tell that she tried a chicken marsala dish and thought she could make the gravy work for beef!

I too will not try any more of Miss d' Arabians' dishes either, and i too feel like sending her the bill for the wasted food.

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horrible tasting not something I will make again. noone would eat it had to throw it away, what a waste of money and a good piece of meat. Felt like sending the bill for the groceries to her, she could more afford to throw money away than I can. Will never try one of her recipes again. Keep wondering why she is on Tv.

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Tried this recipe before the holidays, followed it as explained on TV and per its printout. It was fine but nothing impressive. I would recommend preparing it as a family dinner first, before serving it as part of a get-together or some other occasion.

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I made this for our Christmas dinner and it was excellent. I did thicken up the gravy a little more and also added sliced button mushrooms. We will definitely have this again, but I may use a different cut of meat next time as the bottom of the round was quite tough cooked this way!

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I just made this for Christmas dinner. Wow! What a flavorful recipe! The roast was cooked perfectly and the gravy was amazing. Now everyone wants the recipe :- I will definitely be making this again.

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Excellent - amazing taste and the jus was delicious. We served it with Melissa's popovers (yorkshire pudding?. So good I am repeating it for Christmas dinner, with a prime rib roast.

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I cooked the roast for a longer time than the recipe called for and it still was very raw in the middle. Flavor was good and made the gravy, but didn't have the marsala wine but used a red wine and still tasted very good.

Will try again, but will need to adjust cooking time.

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I really like Melissa and I've loved all her recipes, but this one wasn't so good. I've cooked this cut of meat several times as an oven roast and usually it's really great. I think the problem with this one is salt and peppering it and then putting in in the fridge overnight. The meat was very dry and rubbery after it came out of the oven. However I really loved the gravy. I would make this again but not use her "dry aging".