LEAN ROAST BEEF WITH MARSALA GRAVY
Start to finish: 2 1/2 hours (30 minutes active)
Nutrition information per serving:
90 calories from fat (33 percent of total calories);
10 g fat (3 g saturated;
0 g trans fats);
95 mg cholesterol;
410 mg sodium;
3 g carbohydrate;
0 g fiber;
1 g sugar;
35 g protein.
- 2 1/2 - to 3-pound top or bottom round beef roast
- 2 teaspoons garlic powder
- 2 teaspoons seasoning salt (such as Lawry's Seasoned Salt)
- 1/4 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 1/2 cup beef stock, divided
- 1/2 cup dry Marsala wine, divided
- 1 teaspoon cornstarch
Adapted from sfgate.com
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.
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