Pot Roast With Port (Stove Top)

1. 1

   In a large pan, heat oil and brown roast on both sides.

2. 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. 3

   Add consomme and simmer, covered, for 1 hour.

4. 4

   In a small frying pan mix flour with melted butter to make a roux (lightly browned).

5. 5

   After roast has simmered for the 1 hour, add roux to meat and sauce, stirring to thicken.

6. 6

   Add the mushrooms, garlic, salt and pepper.

7. 7

   Cover and simmer until tender, at least another 1/2 hour.

8. 8

   This can be served over noodles or rice and garnished with chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.