Lean Roast Beef With Marsala Gravy Recipe 425

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 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.

Steps:

• Use paper towels to pat the roast dry. In a small bowl, mix the garlic powder, seasoning salt and pepper, then rub the mixture all over the roast. Let sit at room temperature for 1 hour. Heat oven to 250 F. Heat a heavy-bottomed skillet or Dutch oven over medium-high. Rub the oil over the roast, then set into the pan and sear on all sides until a crust is formed, about 15 minutes total. Transfer the roast to a rack fitted in a roasting pan. Return the pan to the heat and pour in 1/2 cup of water. Simmer, scraping the pan with a wooden spoon, just until the pan is deglazed and any bits on the bottom are loosened. Pour the liquid into the roasting pan. Add half of the beef stock and marsala wine to the roasting pan. Set the roast in the oven and cook until it reaches 120 F to 125 F at the center, depending on desired finished temperature (which will be 10 degrees higher), about 1 1/2 hours. Remove the pan from the oven and increase the heat to 475 F. Once the temperature has been reached, place the roast back in the oven and cook until the top is nice and crusty, about 10 minutes. Remove the pan from the oven, transfer the roast to a carving board, cover it loosely with foil and let it rest while you make the gravy. To make the gravy, place the roasting pan over medium heat on the stovetop. Add the remaining wine and stock, then whisk to release any stuck bits on the pan. In a small glass, mix the cornstarch with 1/4 cup of water, then add to the pan. Simmer, stirring constantly, until slightly thickened. Slice the roast and serve with the gravy.

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.

Steps:

• Cut a number of slits in the beef roast and place garlic slivers in them.
• Sprinkle with salt and pepper.
• Brown the beef roast on all sides in Olive Oil, and place in a large crock pot.
• Deglaze the browning pan with the marsala wine, and scrape any brown bits from the pan; pour into crock pot.
• Add carrots, beef broth and mushroom soup to the crock pot and cook on low 8-10 hours.
• During the last hour of cooking add the sprig of rosemary.
• During the last 1/2 hour of cooking melt the butter in a large saute pan and cook the mushrooms.
• Remove the beef from the pan; trim the fat and pull the beef apart.
• Strain the solids from the liquids in the crock pot; reserving both.
• When the mushrooms are nearly finished cooking, add the flour and cook stirring constantly for 3 minutes.
• Slowly add the strained liquids and bring to a boil. Continue cooking until desired thickness.
• Return pulled beef, rosemary sprig, and carrots reserved with solids to the crock pot; throw out undesired solids.
• Top with thickened gravy and place on warm.
• Serve with garlic mashed potatoes or polenta.