ROAST BEEF WITH MARSALA GRAVY

Steps:

• 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.
• 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.
• Cook for an additional 45 minutes to 1 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.