Beef Marsala Roast features a delicious eye of round roast with a flavorful marsala wine sauce with mushrooms, onions and garlic.

This post is a collaboration with Michigan Beef Industry Commission on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

Your holiday entrée is here! We are keeping things small this holiday season and this eye of round roast with mushroom marsala sauce is perfect. It seems a little fancy but in reality, it is pretty simple. It is fun to make meals a little out of the ordinary for the holidays and I'm loving this flavorful mushroom marsala sauce.

Eye of round is a lean cut of beef. Learn about other lean cuts of beef. I found it at my local grocery stores easily and it was affordable. The benefit of using eye of round is that it is an affordable cut of beef. Learn about affordable cuts of beef. Beef is rich in protein, iron, zinc, choline and B vitamins. These nutrients are essential for growth, development and overall well-being. I love cooking lean cuts of beef for my family because it can be a very healthy form of protein and because my family loves it. It also is loaded in nutrients for my 3 growing kids so I feel good serving it to them. Learn more about how beef can be a great choice for kids.

Just because it is the holidays doesn't mean that I want a super heavy meal. I like to feel good at a holiday gathering, not be super weighed down by food so I love that eye of round is super tasty but still a leaner cut of beef. The protein in beef helps to fill you up so that you stay full for longer as well. There are lots of recipes using eye of round and other cuts of beef on the Beef- It's What's for Dinner site to check out.

I cooked this beef to medium while checking that it hit 150 degrees F for doneness. To properly take the temperature of steak, you put the thermometer into the thickest part of the roast. When you are done cooking your roast, let it rest for a few minutes to keep the juices in. Oh my goodness, it turned out so delicious! That mushroom sauce is just too good.

I bought a bunch of mushrooms to make this mushroom marsala sauce because who can have too many mushrooms? I went with white mushrooms that I sliced but you can feel free to use portabella if you prefer. The marsala sauce is made with olive oil, onions, garlic, Marsala wine and beef broth. It comes together quickly and makes a super flavorful sauce with the mushrooms.

I also roasted up a bunch of baby potatoes to go with the eye of round. So delicious! I kept it simple and tossed them in olive oil and when they were almost cooked through, sprinkled with pepper, onion powder and garlic powder. You could serve this with mashed potatoes as well.

Beef Marsala Roast

Yield: serves 6 Author: Amanda Hernandez

Beef Marsala Roast

Beef Marsala Roast features a delicious eye of round roast with a flavorful marsala wine sauce with mushrooms, onions and garlic.

Prep Time: 5 minutes Cook time: 1 hour 15 minutes Total time: 1 hour 20 mins

INGREDIENTS

2 1/2 pounds eye of round roast
1 teaspoon black pepper
1/2 cup low-sodium beef broth
1 teaspoon garlic powder
2 tablespoons white-whole wheat flour
1 tablespoon olive oil
1/2 onion, finely chopped
3 garlic cloves, minced
1 pound mushrooms, sliced
1/4 cup fresh parsley, chopped
1/2 cup marsala wine
3/4 cup low-sodium beef broth
Fresh parsley to top

INSTRUCTIONS

Preheat oven to 450 degrees. Sprinkle roast with black pepper and garlic powder. Cook for 15 minutes in a baking pan.
Reduce temperature to 350 degrees and pour 1/2 cup of beef broth over roast. Roast for 30 minutes more. Remove from oven and spoon beef broth over roast to help it from drying out.
Return to oven for 30 minutes or until roast reaches an internal temperature of 150 degrees.
Meanwhile, heat a nonstick pan and add 1 tablespoon olive oil. Add onion and garlic to pan stirring frequently.
Add in mushrooms and parsley and cook for about 5 minutes until mushrooms are soft.
Toss the flour in the pan and stir in well with the mushrooms. Add in wine and simmer for about 2-4 minutes until the sauce is thickened.
Remove roast from oven and pour sauce over roast. Let rest for 10 minutes and then slice when ready to serve.

Enjoy!