Crock Pot Beef Roast With Marsala Gravy

"This is a merge of a couple of other recipes, which I adapted for the crock pot. You can use any kind of beef roast you choose."
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Ready In:
10hrs 30mins




  • Cut a number of slits in the beef roast and place garlic slivers in them.
  • Sprinkle with salt and pepper.
  • Brown the beef roast on all sides in Olive Oil, and place in a large crock pot.
  • Deglaze the browning pan with the marsala wine, and scrape any brown bits from the pan; pour into crock pot.
  • Add carrots, beef broth and mushroom soup to the crock pot and cook on low 8-10 hours.
  • During the last hour of cooking add the sprig of rosemary.
  • During the last 1/2 hour of cooking melt the butter in a large saute pan and cook the mushrooms.
  • Remove the beef from the pan; trim the fat and pull the beef apart.
  • Strain the solids from the liquids in the crock pot; reserving both.
  • When the mushrooms are nearly finished cooking, add the flour and cook stirring constantly for 3 minutes.
  • Slowly add the strained liquids and bring to a boil. Continue cooking until desired thickness.
  • Return pulled beef, rosemary sprig, and carrots reserved with solids to the crock pot; throw out undesired solids.
  • Top with thickened gravy and place on warm.
  • Serve with garlic mashed potatoes or polenta.

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I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
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