Roast Beef with Marsala Gravy

I'm a bit behind getting this posted, but I figured you won't mind. You're busy making all your holiday plans that you've not had time to stop by and check out my new recipes. It's okay. I'll forgive you if you forgive me for taking so long to post this.

A week or so ago was Sunday dinner. Being December, and the holidays, I wanted to do something special. I originally planned on a standing rib roast. Then after being revived in the grocery store after passing out over the price, I opted for just a standard roast.  Worked out well since I just watched a Food Network Chef, Melissa D'Arabian do a roast with Marsala gravy.  Um, Yes please.

And so I made it. And it was delicious.  I had to cook mine a bit longer than she recommends because, well, I like it not to moo when I cut into it. Other guests at the table would prefer it moo'ing...ick.

Roast Beef with Marsala Gravy
Recipe by Food Network

1 (3lb) boneless beef roast, such as bottom round or rump
1 1/2 T kosher salt

Freshly ground black pepper

4 cloves garlic, cut into thick slivers

1 1/4 c water

1 c beef broth

3/4 c Marsala cooking wine

Sprig fresh rosemary

1 tsp all-purpose flour

1 T butter

Place the roast in a shallow baking dish and rub with the salt and pepper. Place in the refrigerator uncovered 8 hours or overnight. Before cooking, let the roast sit at room temperature for about 1 hour. Using a thin sharp knife, poke slits all over the top and sides of the roast and stuff each slit with a garlic sliver.

Preheat the oven to 400 degrees F.

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. Roast the beef for 15 minutes and turn down the heat to 325 degrees F. Cook for an additional 45 minutes to an hour, until the internal temperature of the beef is 120 degrees F, adding the remaining 1/4 cup water to the pan, if necessary.

Remove the roast from the oven, transfer the roast to a warmed platter and tent with foil to rest. Meanwhile, place the roasting pan over high heat and deglaze with the remaining wine. Add a large sprig of fresh rosemary to the sauce. Reduce by 1/3. Stir the flour into the remaining 3/4 cup broth and then whisk into the sauce. Simmer until thickened. Remove the rosemary sprig, stir in the butter and season with salt and pepper, to taste. Serve the sauce with the sliced roast beef.