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Italian Roast Beef with Marsala & Onions

Juicy and delicious Italian Roast beef served with a super simple marsala and onion sauce. This family roast is super simple to prepare made with just four ingredients and ready in under 2 hours! Serve with roasted potatoes and your favourite sides!
Prep Time15 mins
Cook Time1 hr
meat resting time15 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Italian
Servings: 8 servings
Calories: 252kcal
Author: Emily Kemp


  • 2 lb bottom round or rump roast beef fat trimmed off (1kg, silverside UK)
  • 1.5 cups Marsala fortified wine (350ml)
  • 1 onion cut in half and sliced
  • 2 sprigs rosemary chopped
  • 3-4 fresh sage leaves chopped
  • 1-2 tablespoon olive oil
  • Salt and pepper for seasoning


  • Preheat the oven to 350°F/180°C.
  • Make sure the fat is trimmed off of the beef and season it well with salt and pepper.
  • Heat the oil in a Dutch Oven on a medium heat (or ovenproof pot with a lid), once hot add the beef and brown it on all sides, remove to a plate and set aside.
  • Add the sliced onion and chopped herbs to the pot (add a little extra olive oil if needed) and saute on a medium heat for 5 minutes until softened.
  • Add the beef back to the pot and pour over the marsala. Cover with a lid and cook in the oven for 25 minutes turn the beef round, cover again and cook for a further 25 minutes (see notes for internal temperatures if needed).
  • Once cooked, remove from the oven and set the beef on a plate or cutting board covered with aluminium foil to rest for at least 15-20 minutes. It’s important to let the beef rest so it doesn’t dry out.
  • Five minutes before serving heat the marsala sauce and onions on a medium heat to reduce slightly.
  • Cut the beef into slices and serve on plates topped with onions and the marsala sauce.



  • Marsala - Marsala is a sweet fortified wine and is the key ingredient that creates such a delicious and flavourful sauce!
  • For a thicker gravy - if you'd like a thicker gravy mix 1 tablespoon of cornstarch with 2 tablespoon of water until dissolved, add it to the gravy and onions, and simmer until thickened.
  • Let it rest - it's so important to let the beef rest after cooking. The worst thing you can do is cut it straight away and let all those delicious juices run right out of it drying it out. Rest it for at least 15-20 minutes before slicing.
  • Internal temperature - if you're unsure whether your beef is cooked to your liking you can use a meat thermometer to check. Here are the internal temperatures to look for; Medium-Rare 135°F/57°C, for Medium 145°F/63°C, and for Well done 150°F/65°C. Remember that the beef will continue to cook as it rests so I recommend taking the beef out of the oven around 4-5 degrees earlier than the above-stated temperatures to avoid it overcooking.


Calories: 252kcal | Carbohydrates: 7g | Protein: 25g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 68mg | Potassium: 448mg | Fiber: 1g | Sugar: 4g | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg