Crockpot Beef Marsala

I love using a slow cooker! The Rump Roast Mushroom Marsala is so fork tender it almost stated to shred when you cut it. I really can't find a better way to prepare any cut of meat. This came out so delicious nothing was left! I usually love to make sandwiches with the leftovers, I guess next time I will buy a bigger roast!

Easiest Roast Ever!

This is a roast that is so fork-tender, it's addicting.


It's my slow cooker go-to recipe.


We love the gravy it makes and coming home to a great meal after a long day is a slice of heaven on a plate!

Juicy and Tender

The roast is slow-cooked in my crockpot for around 6 to 8 hours.


The meat just cuts so easily.


I like to cut thicker slices because it will shred it's so tender.


This rump roast mushroom marsala has the best tasting, beefy mushroom gravy I ever had!

Meats

Rump roast is my favorite beef and cut of meat for this recipe.


That's my preference only because I like lean and not fatty meats.


I realize that fatty meats are not dry and retain the moisture, but I really am a fan of rump roast.


You can use other roasts and any less expensive meats.


Chuck roast will be more like a pot roast, but use the same method in this recipe, it still tasty.


I have even substituted cube steaks and round steaks and used the same ingredients.


Roast beef is delicious and the best roast in my opinion is making a rump roast.

Really Seems Gourmet

What better way to come home from work and have everyone rave about this roast beef that smells fantastic?


The whole family loves this recipe, it's flavorful and addicting.


It has so many ways to serve this too.


Read on for my suggestions.

Serving Suggestions

Tired when you come home?


Try this over thick slices of Italian bread covered with beef and mushroom gravy, it's so good!


Mashed potatoes, rice or pasta is another great way to serve this rump roast and mushroom marsala gravy over the top of them.


Last, we love this roast in a sandwich, it's amazing on a hard roll with lettuce, tomato with gravy.

The Secret to Success

No Matter what kind of meat you buy, even chicken, this recipe is delicious and versatile.


The secret to the success of this meal is slow cooking.


If you rush it, it won't be as tender.


Make sure when you try this you're busy working, with the kids, on an outing or having a long shopping day.

Can't Fail

This is a no-fail recipe for roast beef.


No matter how long you cook it, the juices will keep it from scorching, unlike baking in an oven.


If you are looking for a foolproof, wow the family recipe, this rump roast, roast beef marsala is one to try!


One more thing, if your family hates mushrooms, just leave them out, carrots or green beans taste great in this gravy too, or add them all!


Enjoy.

Try some of my other Crockpot/Slowcooker Recipes

Roasted Garlic Mashed Potatoes
Crockpot Mac and Cheese
Crockpot Lasagna
Chicken mushroom Crockpot stew
Best Boston Butt Crockpot RoastCrockpot Pulled Pork

roast, meat, beef, marsala, crockpot, slow cooker, wine, tender, rump roast

beef, meat, slow cooker

Italian American

Yield: 6Author: Claudia Lamascolo

Crockpot Rump Roast Mushroom Marsala

prep time: 18 minscook time: 6 hourtotal time: 6 hours and 18 mins

This is a slow cooker rump roast with Marsala Wine and Mushrooms. Fork tender

ingredients:

1 (3 pound) boneless beef roast, such as bottom round or rump roast

1 1/2 tablespoons kosher salt

Freshly ground black pepper

4 cloves garlic, cut into thick slivers

1/4 cup water

1/2  cup beef broth

3/4 cup Marsala wine

1 pound of baby bella mushrooms washed, clean

oregano and garlic powder

Sprig fresh rosemary

1 teaspoon wondra flour or cornstarch

1 tablespoon butter

instructions:

Place the roast in a shallow baking dish and rub with the salt and pepper garlic powder and a little oregano. Using a thin sharp knife, poke slits all over the top and sides of the roast and stuff each slit with a garlic halves. Add 1/2 cup Marsala wine. Refrigerate overnight.

 Place the beef  in the crockpot adding 1/4 cup water, 1/4 cup broth, and  marinade wine from the pan, into the bottom of the pot. Place mushrooms on top of the meat.  Put the crockpot on low for 6 to 8 hours.

Remove the roast and let sit while making the gravy.

One-half hour before cook time is completed, put the crockpot on high and add the remaining wine. Add a large sprig of fresh rosemary to the sauce. 

Stir the cornstarch or Wondra flour into the remaining 1/4 cup broth and then whisk into the sauce. Put into the crockpot cook until thickened. 

Remove the rosemary sprig, stir in the butter and season with salt and pepper, to taste. Slice the beef.  

Serve the sauce and mushrooms. Great over boiled rice, pasta or mashed potatoes.

calories
370

fat (grams)
5

sat. fat (grams)
5

carbs (grams)
4

net carbs
5

protein (grams)
8

sugar (grams)
2

Created using The Recipes Generator

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