Pot Roast With Port And Mushrooms Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| 2 pounds pot or chuck roast | ||
| Tawny port | 1 Cup (16 tbs) | |
| 1 cup Basic Brown Soup Stock | ||
| Flour | 2 Tablespoon | |
| Butter | 2 Tablespoon | |
| Mushrooms | 1/2 pound, chopped | |
| Garlic | 3 Clove (5gm), crushed | |
| Parsley for garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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.
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.
Chef
