b'I N G R E D I E N T S Pot Roast with MarsalaAgglasso di Marsala33-pound boneless beef pot roast, tied 4 teaspoons salt, divided1 teaspoon pepper Pat the roast dry with a paper towel. Sprinkle with 2 teaspoons of salt, the pepper 3 tablespoons all-purpose flour and the flour, shaking off the excess. In a large nonstick pan, heat the extra-light 3 tablespoons extra-light olive oil olive oil for about 2 to 3 minutes, or until it is very hot. Add the roast and brown well 7 tablespoons extra-virginon all sides. Transfer the meat to a baking dish and set aside.olive oil3 pounds yellow onions, peeled In a large stockpot, heat the extra-virgin olive oil over medium heat for about and sliced 2 minutes. Add the onions, bay leaves, red pepper flakes, dried thyme, parsley, 2 bay leaves basil, rosemary and remaining 2 teaspoons of salt. Cook, stirring well, for aboutteaspoon red pepper flakes 8 to 10 minutes until the onions are so. Increase the heat to high, add the Marsalateaspoon dried thyme wine, and bring to a boil, stirring well to dislodge the brown bits at the boom of 2 tablespoons choppedthe pan. Cook for 5 to 8 minutes or until the liquid has reduced by half. Add the fresh parsley 2 tablespoons choppedroast, the juices that have accumulated in the pan and the beef broth, and bring to fresh basil a boil. Reduce the heat and simmer for 1 hour and 35 minutes, turning the meat every 1 tablespoon chopped fresh 15 minutes, stirring to prevent the contents from sticking to the boom of the pan.rosemary4 cups dry Marsala wine Transfer the meat to a cuing board and cover with foil. Remove the bay leaves 6 cups beef broth from the sauce and bring to a boil. Decrease the heat to medium-high and cook,pound Gorgonzola orstirring well, for 30 minutes. If you like a thicker sauce, cook it longer. If you prefer blue cheese, cut in pieces a smoother sauce, pure the thickened sauce in batches in a food processor. (optional)To serve, slice the roast and gently reheat in the sauce over medium-low heat. Place on a large plaer and top with some of the sauce. Serve the extra sauce on the side.If you like, add the Gorgonzola cheese to the sauce before you heat the meat, and stir well until it has completely melted into the sauce.55'