Pot Roast with Marsala

Agglasso di Marsala

Cooking With Nick Stellino
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Ingredients:

3-31/2-pound boneless beef pot roast, tied
4 teaspoons salt, divided
1 teaspoon pepper
3 tablespoons all-purpose flour
3 tablespoons extra-light olive oil
7 tablespoons extra-virgin olive oil
3 pounds yellow onions, peeled and sliced
2 bay leaves
3/4 teaspoon red pepper flakes
3/4 teaspoon dried thyme
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh rosemary
4 cups dry Marsala wine
6 cups beef broth
1/2 pound Gorgonzola or blue cheese, cut in pieces (optional)
Serves 4-6
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Pat the roast dry with a paper towel. Sprinkle with 2 teaspoons of salt, the pepper and the flour, shaking off the excess. In a large nonstick pan, heat the extra-light olive oil for about 2 to 3 minutes or until it is very hot. Add the roast and brown well on all sides. Transfer the meat to a baking dish and set aside.
In a large stockpot, heat the extra-virgin olive oil over medium heat for about 2 minutes. Add the onions, bay leaves, red pepper flakes, dried thyme, parsley, basil, rosemary and remaining 2 teaspoons of salt. Cook, stirring well, for about 8 to 10 minutes until the onions are soft. Increase the heat to high, add the Marsala wine, and bring to a boil, stirring well to dislodge the brown bits at the bottom of ?the pot. Cook for 5 to 8 minutes or until the liquid has reduced by half. Add the roast, the juices that have accumulated in the pan and the beef broth, and bring to a boil. Reduce the heat and simmer for 1 hour and 35 minutes, turning the meat every 15 minutes, stirring to prevent the contents from sticking to the bottom of the pot.
Transfer the meat to a cutting board and cover with foil. Remove the bay leaves from the sauce and bring to a boil. Decrease the heat to medium-high and cook, stirring well, for 30 minutes. If you like a thicker sauce, cook it longer. If you prefer a smoother sauce, purée the thickened sauce in batches in a food processor.
To serve, slice the roast and gently reheat in the sauce over medium-low heat. Place on a large platter and top with some of the sauce. Serve the extra sauce on the side.
Optional:
If you like, add the Gorgonzola or blue cheese to the sauce before you heat the meat, and stir well until it has completely melted into the sauce.
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