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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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Pot Roast With Port And Mushrooms Recipe