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Pot Roast With Port And Mushrooms

  Olive oil 2 Tablespoon
  Chuck roast/Pot roast 2 Pound
  Tawny port 1 Cup (16 tbs)
  Brown soup stock 1 Cup (16 tbs) (Use Basic Type)
  Flour 2 Tablespoon
  Butter 2 Tablespoon
  Fresh mushrooms 1⁄2 Pound, chopped
  Garlic 3 Clove (15 gm), crushed
  Parsley 2 Tablespoon (For Garnish)
  Salt To Taste
  Pepper To Taste

In a heavy metal casserole, heat the oil until smoking and brown the meat well on all sides.
Add the wine and simmer, uncovered, until the wine is reduced by half.
Add the beef stock and simmer, covered, for 1 hour.
Meanwhile, in a small frying pan, prepare the roux (the flour and butter mixture).
Lightly brown the flour in the melted butter.
When the meat has simmered for 1 hour in the wine and broth, add the roux to the sauce, stirring to thicken.
Add the mushrooms, garlic, salt, and pepper.
Cover and simmer until very tender, at least another 1/2 hour.
Garnish with parsley.
This is a plain and simple dish that goes well with noodles or rice.
Try this with Cauliflower Salad and Eggplant Cheese Rolls.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2321 Calories from Fat 906

% Daily Value*

Total Fat 102 g156.6%

Saturated Fat 36.8 g184.2%

Trans Fat 0 g

Cholesterol 554.5 mg184.8%

Sodium 1594.9 mg66.5%

Total Carbohydrates 61 g20.4%

Dietary Fiber 4.4 g17.7%

Sugars 5.6 g

Protein 217 g434.1%

Vitamin A 65.6% Vitamin C 82.2%

Calcium 24.3% Iron 132.2%

*Based on a 2000 Calorie diet

Pot Roast With Port And Mushrooms Recipe