Roast Beef With Marsala Gravy

Prep Time
Cook Time
Ready In

"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!"

Original is 4 servings


  • Serving Size: 1 (533.3 g)
  • Calories 478.2
  • Total Fat - 15.4 g
  • Saturated Fat - 6.1 g
  • Cholesterol - 208.4 mg
  • Sodium - 3015.6 mg
  • Total Carbohydrate - 1.8 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0.2 g
  • Protein - 75.9 g
  • Calcium - 87.1 mg
  • Iron - 6.8 mg
  • Vitamin C - 1.5 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Place the roast in a shallow baking dish and rub with the salt and pepper.

Step 2

Place in the refrigerator uncovered 8 hours or overnight.

Step 3

Before cooking, let the roast sit at room temperature for about 1 hour.

Step 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.

Step 5

Preheat the oven to 400.

Step 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.

Step 7

Roast the beef for 15 minutes and turn down the heat to 325.

Step 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.

Step 9

Remove the roast from the oven, transfer the roast to a warmed platter and tent with foil to rest.

Step 10

Meanwhile, place the roasting pan over high heat and deglaze with the remaining wine.

Step 11

Add a large sprig of fresh rosemary to the sauce. Reduce by 1/3.

Step 12

Stir the flour into the remaining 3/4 cup broth, and then whisk into the sauce. Simmer until thickened.

Step 13

Remove the rosemary sprig, stir in the butter, and season with salt and pepper, to taste.

Step 14

Serve the sauce with the sliced roast beef.


No special items needed.

3 Reviews


This is a great way to cook a bottom round/rump roast. I threw some baby carrots into the pan and they cooked perfectly and soaked up the marsala flavor. I took your suggestion and sauted mushrooms to add to the sauce. Will be making this again.


review by:
(9 Dec 2018)


I made this with 2 small beef roasts and doubling the remaining ingredients and it turned out perfectly moist and juicy. Made for the Billboard Recipe Tag Game.


review by:
(2 Nov 2012)


Excellent! made as stated using a beef rump roast, this was lick-your-plate- delicious, enjoyed with your mashed potato recipe on this site, thank you!


review by:
(6 May 2012)

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