Pot Roast With Port (stove Top)

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.