Richly robust in flavor, pot roast is a staple entrée in any gourmand's kitchen. Melt pieces of Gorgonzola or Blue Cheese into the Marsala sauce to heighten the savory satisfaction.
- 3-3 1/2 pounds boneless beef pot roast tied
- Salt to taste
- 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 thyne
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
- 4 cups dry Marsala wine
- 6 cups beef broth
- 1/2 pound gorgonzola or blue cheese cut into pieces (optional)
- Yield: 4-6 Servings
- Course: Entrée
- Wipe the roast dry with a paper towel. Sprinkle the roast with 2 teaspoons of salt, pepper and flour, shaking off the excess.
- In a large non-stick pan, add the extra-light olive oil and cook over high heat, for about 2-3 minutes or until it is very hot. Add the beef roast and brown well on all sides, about 4 minutes. Transfer the meat to a baking dish and set aside.
- In a large stockpot, add the extra-virgin olive oil and heat over medium heat for about 2 minutes. Add the onions, bay leaf, red pepper flakes, dried thyme, chopped parsley, chopped basil, chopped rosemary and remaining salt. Cook, stirring well for about 8-10 minutes until the onions are soft.
- Increase the heat to high, add the Marsala wine, bring to a boil stirring well to dislodge the brown bits at the bottom of the pan and cook for 5-8 minutes until the liquid has reduced by 1/2. Add the browned roast, the juices that have accumulated in the pan and the beef broth. Bring to a boil then let simmer for 1 hour and 30 minutes, turning the meat every 15 minutes and stirring the contents of the pot to prevent the ingredients from sticking at the bottom of the pan.
- Transfer the meat to a cutting board and cover with foil. Take the bay leaves out of the sauce. Bring the sauce to a boil, and then decrease the heat to medium-high and cook, stirring well for 30 minutes. If you like it thicker then cook it more.
- Slice the roast and gently reheat the meat slices in the sauce over medium-low heat. Then serve on a large platter and top with some of the sauce. Serve the extra sauce on the side. Mashed potatoes make for a wonderful side dish for this earthy pot roast.
- Optional: To complete the sauce, add the Gorgonzola cheese and stir well until it has completely melted into the sauce.
Chef’s Tip: If you like a smoother sauce, process it in batches in a food processor and then serve.