Roast Beef With Marsala Gravy

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.