Tuesday, January 22, 2013
Easy Baked Beef Marsala with Pasta is a fork-tender flavorful beef that makes its own delicious gravy slow-cooked to perfection and the rich brown gravy over your favorite pasta.
Any inexpensive cut of meat can be used and as long as you choose one of the slow cooking methods, this will be fork-tender meat that melts in your mouth.
We have used many variations of beef that come out great with this recipe such as chuck, roast, and London broil, all will be fabulous.
Slow cooking is the secret to making this beef so moist and tender and the Marsala wine and our seasoning add the perfect flavor.
This delicious roast is perfect for weeknight dinners.
Our family loves the roast with garlic mashed potatoes and corn on the cob, those are their favorite sides so I tend to make those more often to keep them happy.
If you're not a big fan of pasta, pour this beef and gravy over hard-crusted Italian bread, and potatoes or use it to make a great sandwich in hard rolls.
The gravy it makes is perfect for topping any style of potato you make and especially with our Steakhouse Baked Potatoes.
Take a look at the ingredients in our printable recipe card below and do check out our suggestions for side dishes below.
Cooking Methods That Make The Perfect Roast Beef
Roast Beef slow-cooked is the best way to ensure fork-tender meat.
We have done this in an Instant Pot, Slow Cooker, Cooking Bags, and Baked, the secret is cooking this slow.
Everyone will love the gravy it makes so it won't hurt to add some delicious yeast rolls to dunk in the gravy.
One tool that will come in handy is an instant-read thermometer just follow our meat chart for how you like your roast cooked below.
Ingredients You Will Need
- boneless beef roasts of any kind, such as bottom round or rump roast
- salt
- ground black pepper
- cloves garlic
- beef gravy
- beef broth
- Marsala wine
- fresh mushrooms washed, cleaned, or any other kind
- oregano and granulated garlic
- Sprig fresh rosemary optional
- Worcestershire sauce
- water mixed with cornstarch for thickening if needed
More Slow Cooker Recipes
Slow Cooker Asian Chicken and Broccoli
Slow Cooker Best Ever Boston Butt
Slow Cooker Cranberry Glazed Meatballs
Tips
- the juice this makes can be thickened into a thick gravy just by adding cornstarch and water around 30 minutes before the roast is done
- leftovers are perfect for making hot pockets, runza cheesesteak sandwiches, or slider sandwiches
- mushrooms can be substituted by any other vegetable you prefer
- when adding potatoes and carrots be sure to smaller cubes and slices to ensure they cook through
- another favorite way to repurpose leftover meat is in a stir fry
- any other kind of boneless meat can be used: chicken breasts, pork tenderloin, etc.
- Instant Pot Method: using the pressure cooker mode can be used on an instant pot. Sear the meat on both sides first adding a little butter or olive oil. Change the mode to pressure cook. Add 1 1/2 cups beef broth, 1/2 cup Marsala wine, and the rest of the ingredients except mushrooms Set to 70 minutes. Release the pressure. For the gravy: wait to cool and pressure is released until it's ready to place on saute/sear again. Strain the juice out into a bowl. Add the meat to another casserole dish. Set to saute/sear and add the flour, butter, and mushrooms making paste then add the juice back. Simmer to desired consistency.
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Beef Leftovers
For a second meal using this roast beef can be another whole amazing meal just by making covered beef sandwiches, submarine sandwiches, poured over rice, the skies the limit.
If you love slow-cooked meats you may also like to try our fabulous Slow Cooker Corned Beef recipe, it's one of the best especially around St. Patrick's Day when the supermarkets run great sales on corned beef!
.jpg "Easy Baked Beef Marsala with Pasta (6)")
Easy Baked Beef Marsala with Pasta
Yield: 8
Author: Claudia Lamascolo
Prep time: 15 MinCook time: 3 HourTotal time: 3 H & 15 M
This easy marsala beef can be baked in the oven or done in a slow cooker, it makes enough beef sauce to go over any pasta you prefer.
Ingredients
- 1 16-ounce can or jar of beef gravy
- 1/2 cup beef broth or bouillon
- 1 package 8 oz fresh sliced mushrooms
- 1 3 to 4 pound or larger Round roast, Tri-tip, or Rump Roast
- 1 teaspoon Worcestershire sauce
- 1 tablespoon chopped fresh parsley or use dried
- 1/2 each teaspoon of dried oregano, basil, and thyme
- 1 teaspoon minced garlic
- 1/4 cup Marsala Wine
- Note: for a thick sauce if it's to thin, just add 1 teaspoon cornstarch with 1/4 cup of water
- 1 pound pasta of choice cooked to package instructions (we prefer noodles)
Instructions
- In a bowl mix the wine, gravy, sauce, all seasonings and herbs, and garlic together.
- Pour over the roast in a greased dutch oven.
- Slow cook in a preheated oven at 350 degrees loosely covered for 30 minutes then uncover drop tempersture to 325 for 2 hours or until an instant-read thermometer reads 145 for medium cooked (see the MEAT chart for how you prefer the meat cooked).
- Other alternatives:
- Place in a Reynolds cooking bag large size, add everything, and bake to package instructions.
- Slow Cooker or Instant Pot: dump everything into the pot for 6 to 8 hours on low.
- To serve make boiled noodles or other pasta to package instructions.
- Serve sauce over noodles and top with meat.
Notes
Tips
- the juice this makes can be thickened into a thick gravy just by adding cornstarch and water around 30 minutes before the roast is done
- leftovers are perfect for makinghot pockets,runza cheesesteak sandwiches, orslider sandwiches
- mushroomscan be substituted by any other vegetable you prefer
- when adding potatoes and carrots be sure to smaller cubes and slices to ensure they cook through
- another favorite way to repurpose leftover meat is in astir fry
- any other kind of boneless meat can be used: chicken breasts,pork tenderloin, etc.
- Instant Pot Method:using the pressure cooker mode can be used on an instant pot. Sear the meat on both sides first adding a little butter or olive oil. Change the mode to pressure cook. Add 1 1/2 cups beef broth, 1/2 cup Marsala wine, and the rest of the ingredients except mushrooms Set to 70 minutes. Release the pressure. For the gravy: wait to cool and pressure is released until it's ready to place on saute/sear again.Strain the juice out into a bowl. Add the meat to another casserole dish. Set to saute/sear and add the flour, butter, and mushrooms making paste then add the juice back. Simmer to desired consistency.
Nutrition Facts
Calories
494.24
Fat (grams)
10.4
Sat. Fat (grams)
3.56
Carbs (grams)
47.77
Fiber (grams)
2.22
Net carbs
45.54
Sugar (grams)
3.7
Protein (grams)
47.3
Sodium (milligrams)
427.2
Cholesterol (grams)
110.22
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https://www.whatscookinitalianstylecuisine.com/2013/01/crockpot-marsala-rump-roast-recipe.html
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Slow Cooker Side Dishes for Meats
- mushrooms sliced, carrots, peas
- corn on the cob
- any kind of potatoes
- roasted vegetables
- pasta with butter
- rice white or brown
- Caprese salad
- baked artichoke hearts
