Roast Beef With Marsala Gravy

Total Time: 1 hr 19 mins Preparation Time: 15 mins Cook Time: 1 hr 4 mins

Ingredients

• Servings: 4
• 1 (3 lb) boneless beef roast, such as bottom round or 1 (3 lb) rump roast
• 1 1/2 tablespoons kosher salt
• freshly ground black pepper
• 4 garlic cloves, cut into thick slivers
• 1 1/4 cups water
• 1 cup beef broth
• 3/4 cup marsala cooking wine, dry
• 1 sprig fresh rosemary
• 1 teaspoon all-purpose flour
• 1 tablespoon butter

Recipe

• 1 place the roast in a shallow baking dish and rub with the salt and pepper.
• 2 place in the refrigerator uncovered 8 hours or overnight.
• 3 before cooking, let the roast sit at room temperature for about 1 hour.
• 4 using a thin sharp knife, poke slits all over the top and sides of the roast and stuff each slit with a garlic sliver.
• 5 preheat the oven to 400.
• 6 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.
• 7 roast the beef for 15 minutes and turn down the heat to 325.
• 8 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.
• 9 remove the roast from the oven, transfer the roast to a warmed platter and tent with foil to rest.
• 10 meanwhile, place the roasting pan over high heat and deglaze with the remaining wine.
• 11 add a large sprig of fresh rosemary to the sauce. reduce by 1/3.
• 12 stir the flour into the remaining 3/4 cup broth, and then whisk into the sauce. simmer until thickened.
• 13 remove the rosemary sprig, stir in the butter and season with salt and pepper, to taste.
• 14 serve the sauce with the sliced roast beef.