Juicy and delicious Italian roast beef served with a simple marsala and onion gravy. This family roast is easy to prepare with just a few ingredients and is ready in under two hours. Serve with roasted potatoes and your favourite sides.
A roast dinner is comforting, hearty and always satisfying—whether it’s roast chicken, pork tenderloin or roast beef. The combination of tender, juicy meat, fluffy mashed potatoes or roasted potatoes and a flavour-packed gravy is hard to beat.
This Italian roast beef has been a family favourite for a long time. It’s surprisingly effortless: the roast cooks in a tasty gravy made from Marsala, onions and herbs, so there’s no separate sauce to prepare.
Ingredients – what you need
You only need a few simple ingredients: a bottom round or rump roast (silverside in the UK), Marsala fortified wine, onion, fresh rosemary and sage, olive oil, plus salt and pepper.
How to make Italian Roast Beef – step by step
Trim excess fat from the beef and season it well with salt and pepper.
Preheat the oven to 350°F / 180°C. Heat olive oil in a Dutch oven or other ovenproof pot over medium heat. Once hot, brown the beef on all sides, then remove it 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 sauté over medium heat for about 5 minutes until the onion softens.
Return the beef to the pot and pour the Marsala over it. Cover with a lid and roast in the oven for 25 minutes, then turn the beef and roast for another 25 minutes (see notes for target internal temperatures).
When the beef is done, remove it from the oven and transfer it to a plate or cutting board. Cover loosely with foil and let it rest for at least 15–20 minutes so the juices redistribute.
About five minutes before serving, heat the marsala, sauce and onions over medium heat to reduce slightly. Slice the beef and serve topped with the onions and saved sauce.
Serving suggestions
This roast pairs beautifully with roasted potatoes and a simple salad of arugula with shaved Parmesan and olive oil. Other great side options include:
- Creamy polenta
- Baked cauliflower with cheese and fennel
- Crispy baked polenta fries
- White bean mash with rosemary and lemon
- Pan-fried gnocchi with rosemary
- Roasted asparagus with Gorgonzola
Top tips and recipe FAQs
- Marsala: A sweet fortified wine, Marsala gives the sauce its rich, rounded flavour.
- Thicker gravy: To thicken the sauce, mix 1 tbsp cornstarch with 2 tbsp water until dissolved, stir into the sauce and simmer until thickened.
- Let it rest: Resting is essential. Slice the beef after 15–20 minutes to keep it juicy.
- Internal temperature: Use a meat thermometer if unsure: Medium-rare 135°F / 57°C, Medium 145°F / 63°C, Well done 150°F / 65°C. Remember the beef will rise a few degrees while resting, so remove it from the oven a little early to avoid overcooking.
Bottom round or rump roast (silverside in the UK) is recommended for this recipe.
Leftovers keep well in the fridge for up to one week. Use slices in sandwiches, salads or stews.
Yes. Freeze leftovers in suitable containers or bags and thaw completely before reheating or serving.
If you try this Italian roast beef, please rate the recipe and leave a comment to share how it went. I love hearing from readers.
Italian Roast Beef with Marsala & Onions
By Emily
Prep: 15 mins | Cook: 1 hr | Meat resting time: 15 mins | Total: 1 hr 30 mins | Servings: 8
Ingredients
- 2 lb bottom round or rump roast beef, fat trimmed off (1 kg, silverside UK)
- 1.5 cups Marsala fortified wine (350 ml)
- 1 onion, halved and sliced
- 2 sprigs rosemary, chopped
- 3–4 fresh sage leaves, chopped
- 1–2 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350°F / 180°C.
- Trim fat from the beef and season generously with salt and pepper.
- Heat olive oil in a Dutch oven over medium heat. Brown the beef on all sides, then remove and set aside.
- Sauté the sliced onion and chopped herbs in the pot (add a little more oil if needed) for about 5 minutes until softened.
- Return the beef to the pot and pour the Marsala over it. Cover and roast for 25 minutes, turn the beef, cover again and roast for another 25 minutes. Use a thermometer to check internal temperature if desired.
- Remove the beef and rest covered with foil for 15–20 minutes.
- Five minutes before serving, simmer the sauce and onions to reduce slightly. Slice the beef and serve topped with the onions and sauce.
Notes
- Marsala: A sweet fortified wine that adds a rich, distinctive flavour to the sauce.
- Thicker gravy: Mix 1 tbsp cornstarch with 2 tbsp water, stir into the hot sauce and simmer until thickened.
- Resting: Rest the beef for 15–20 minutes to retain juices when slicing.
- Internal temperatures: Medium-rare 135°F / 57°C, Medium 145°F / 63°C, Well done 150°F / 65°C. Remove from the oven a few degrees early to allow for carryover cooking.
Helpful Info for All Recipes
- I use extra virgin olive oil unless stated otherwise.
- All vegetables are medium sized unless noted.
- Recipes are tested using a fan (convection) oven.
Nutrition
Calories: 252 kcal | Carbohydrates: 7 g | Protein: 25 g | Fat: 7 g | Saturated Fat: 2 g | Cholesterol: 70 mg | Sodium: 68 mg | Potassium: 448 mg | Fiber: 1 g | Sugar: 4 g | Vitamin C: 1 mg | Calcium: 28 mg | Iron: 2 mg
Nutrition information is an approximation.