ROAST BEEF WITH MARSALA GRAVY
This recipe is one of Melissa d'Arabian's holiday recipes. I made it for my Christmas dinner and it was excellent. I do think that I will use another kind of roast next time, as the bottom of the round roast was rather tough. (A rump roast might be nice.) I added 1 lb. button mushrooms to the sauce, and doubled the wine. I also made my gravy with flour and water and thickened it with much more flour than what it called for (more like 1/2 cup. flour and 1/2-3/4 cup water... I just eyeballed it and didn't measure). It was very much enjoyed!
Provided by Lindas Busy Kitchen
Categories Roast Beef
Time 1h19m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- 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.
- Cook for an additional 45 minutes to 1 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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Kristina Powell
[email protected]I'm a beginner in the kitchen. Is this recipe suitable for someone with limited cooking experience?
Ghanshyam Kumar
[email protected]The leftovers from this roast beef were even better than the original meal! I made sandwiches with the sliced beef and Marsala gravy, and they were out of this world.
Love Lama
[email protected]This recipe is perfect for a special occasion dinner. It's elegant and impressive, yet surprisingly easy to make.
Sayma Begum
[email protected]I'm not a big fan of Marsala wine. Is there another type of wine that I could use instead?
Ntume Juliana
[email protected]Would love to try this recipe, but I'm allergic to mushrooms. Any suggestions for a suitable substitute?
Meer daud
[email protected]This dish was a breeze to make and the results were impressive. The beef was succulent and the Marsala gravy was to die for.
Nahom Almew
[email protected]Forgot to add salt and pepper to the roast beef before cooking. It was still tasty, but it could have been better with some additional seasonings.
MD sakib Talukder
[email protected]The recipe called for 1 cup of Marsala wine. I only had 1/2 cup, so I substituted the rest with red wine. It still turned out delicious!
Kaliah Brown
[email protected]My roast beef turned out a little dry. I think I should have cooked it for a shorter amount of time.
Masoodkhan2310 Khan
[email protected]Easy to follow recipe. The beef was cooked to perfection and the Marsala gravy was divine.
Desmariah Reed
[email protected]The Marsala gravy was a bit too sweet for my taste. I would suggest using less sugar or adding a splash of lemon juice to balance out the flavors.
Rawail Khan
[email protected]5/5 stars! This roast beef with Marsala gravy came out perfectly. The meat melted in my mouth and the gravy was luscious. Highly recommended!
Jimmie Hinkle
[email protected]Roasted beef with Marsala gravy was an absolute hit! The beef was incredibly tender and juicy, and the gravy was rich, savory, and flavorful. Will definitely be making this again.