Pot Roast with Port (Stove Top) |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
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This is a recipe from the Frugal Gourmet cooking show a few years ago. A great dish the I have prepared many times! Ingredients:
2 -3 lbs boneless beef chuck roast |
2 tablespoons olive oil |
1 cup tawny port |
1 cup beef consomme (canned) |
2 tablespoons flour |
2 tablespoons butter |
1/2 lb fresh mushrooms (chopped) |
3 cloves garlic (crushed or minced) |
salt and pepper |
parsley (garnish) (optional) |
Directions:
1. In a large pan, heat oil and brown roast on both sides.
2. Add wine to pan and simmer roast, uncovered, until wine is reduced to about 1/2 (this will take about 15 minutes or so-I usually turn the roast over at least once during this time).
3. Add consomme and simmer, covered, for 1 hour.
4. In a small frying pan mix flour with melted butter to make a roux (lightly browned).
5. After roast has simmered for the 1 hour, add roux to meat and sauce, stirring to thicken.
6. Add the mushrooms, garlic, salt and pepper.
7. Cover and simmer until tender, at least another 1/2 hour.
8. This can be served over noodles or rice and garnished with chopped parsley.
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