Marsala Braised Boston Beef Roast with Mushrooms
Vanessa
December 23, 2024
easy
💖 Reason to Love This Recipe:
- Rich in Flavor: The combination of Marsala wine, mushrooms, and herbs creates a deep, savory flavor that elevates the beef roast.
- Nutrient-Dense: Packed with vegetables, this dish provides essential vitamins and minerals, making it not just comforting but nourishing.
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Ingredients
Adjust Servings
| 1 (3-4 lb) beef Boston roast (choose grass-fed for better quality) | |
| 2 tablespoons extra virgin olive oil | |
| 1 large onion, diced | |
| 2 carrots, diced | |
| 3-4 cloves garlic, minced | |
| 8 oz mushrooms (cremini, baby bella, or button), sliced | |
| 2 tablespoons tomato paste (look for low-sodium varieties) | |
| 1 cup Marsala cooking wine (or dry Marsala wine) | |
| 2 cups low-sodium beef broth | |
| 2 sprigs fresh thyme (or 1 teaspoon dried thyme) | |
| 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary) | |
| 2 bay leaves | |
| Salt and pepper, to taste |
Directions
1.
Preheat the Oven:
Preheat the oven to 300°F (150°C).
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2.
Season the Roast:
Pat the Boston roast dry with paper towels and generously season with salt and pepper.
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3.
Sear the Roast:
Heat 2 tablespoons of extra virgin olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides for about 3-4 minutes per side until browned. Remove the roast and set aside.
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4.
Sauté the Vegetables and Mushrooms:
o In the same Dutch oven, add the diced onions and carrots. Cook for 5-7 minutes until softened and caramelized.
o Add the garlic and mushrooms, cooking until the mushrooms release their moisture and brown, about 5 minutes.
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5.
Add the Tomato Paste:
Stir in the tomato paste and cook for 2-3 minutes until it darkens and blends with the vegetables.
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6.
Deglaze with Marsala Wine:
Pour in the Marsala wine, scraping up any browned bits from the bottom of the Dutch oven. Let the wine simmer and reduce by half, about 4-5 minutes.
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7.
Add Broth and Herbs:
Stir in the low-sodium beef broth, and add the thyme, rosemary, and bay leaves. Bring the mixture to a simmer.
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8.
Return the Roast:
Place the seared Boston roast back into the Dutch oven, ensuring it’s submerged in the liquid. Bring the pot back to a gentle simmer.
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9.
Braise in the Oven:
Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook for 3-4 hours, or until the roast is fork-tender and easily pulls apart.
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10.
Rest and Serve:
Once done, remove the roast from the oven and let it rest for 10-15 minutes. Skim any excess fat from the surface of the sauce. Slice or shred the roast and serve with the Marsala sauce and mushrooms spooned over the top.
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Notes
*Clean Eating Suggestions:
• Use Grass-Fed Beef:Opt for grass-fed beef to increase the omega-3 fatty acid content and reduce saturated fat.
• Low-Sodium Ingredients: Choose low-sodium broth and tomato paste to control salt levels.
• Add More Vegetables: Consider adding additional vegetables, like bell peppers or zucchini, for extra nutrients.
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