Pot Roast with Marsala
Agglasso di Marsala
Serves 4-6
Printable Version • View Video!
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.
