| Level: | Easy |
| Total: | 13 hr 20 min |
| Prep: | 15 min |
| Inactive: | 12 hr |
| Cook: | 1 hr 5 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 728 |
| Total Fat | 44 g |
| Saturated Fat | 18 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 71 g |
| Cholesterol | 258 mg |
| Sodium | 1227 mg |
Reviews
Melissa – great, cheap fast and easy Sunday meal. Everyone thought it was Christmas!
This was outstanding! I used a 2 1/2 lb rump roast, it took exactly 1 hr, it was medium rare. The Marsala gravy was delicious. Don’t hesitate to try this. ( I have a meat slicer which I believe makes a difference, nice thin slices provides for a tender succulent meal.)
IMPORTANT: Make sure you use a DRY Marsala Wine!!! (I used Lombardo Dry Marsala Wine, with excellent results). Using Sweet Marsala Wine will result in a totally different taste, that you may not like at all! This is an amazing recipe that my son and I absolutely loved for our Christmas dinner several years ago. The roast came out rare, but just like we like it. It was NOT RAW. If it isn’t done to your liking simply cook it longer.
Didn’t come out that great. The roast beef was way too rare. Next time will need to let it roast longer.
The gravy sauce took a long time to make and my family and I did not like it at all. It just had a strange, unpleasant smell. Too bad; we really like gravy on the meat. Next time, I’ll do something different for gravy.
Wow was this good!!! Prepared this just as the instructions called for, but cooked it a little longer until the meat thermometer reached 120 degrees. Then take the roast out, put it on a plaster and cover with foil for 30 minutes. By then, it was perfectly cooked.
Depend on your meat thermometer to tell you when it is cooked to your liking. Oven temps vary.
This is an excellent recipe. I usually buy a sirloin tip roast. On sale $3.99#.
To the complainers : invest in a meat and oven thermometer! Too rare should never be a problem, don’t raise the oven temp. just roast it a little longer and allow for standing time out of the oven, which will raise the temp 5 to 10 degrees. Taste the Marsala before adding it. Don’t use old wine. Finally, buy a good basic book to learn the above! Melissa has excellent recipes and tips.
To the complainers : invest in a meat and oven thermometer! Too rare should never be a problem, don’t raise the oven temp. just roast it a little longer and allow for standing time out of the oven, which will raise the temp 5 to 10 degrees. Taste the Marsala before adding it. Don’t use old wine. Finally, buy a good basic book to learn the above! Melissa has excellent recipes and tips.
I used what is referred to as a “spoon roast”. Someone once told me, while I was grocery shopping, it was the best. That person knew about meat because it is. I followed the recipe closely with the exception of the amount of water and wine. While it cooked, I kept a close eye and when the liquid started to dry, I added a bit more. I have to say my roast came delicious. I served it for a small dinner party and everyone loved it. The gravy was the best, especially served on top of the mashed potatoes. This is a keeper for me
I followed the recipe exactly. The meat was VERY rare. My husband would not eat it. I put it back into the oven and roasted for another hour and then it was right. The gravy came out great.
I made this for Christmas dinner and it was so elegant. A very easy recipe, but I did do a couple of things a bit different. I made a sirloin roast and seared it on all sides before I put it in the400 degree oven. I also didn’t have Marsala so I used another sweet red wine and finally I decided to bake it at 350 degrees. It turned out so nice and tasted divine. I will definitely be making this again.
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.