Pot Roast with Marsala
Agglasso di Marsala
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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.
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.