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    You are in: Home / Recipes / Pot Roast with Port (Stove Top) Recipe
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    Pot Roast with Port (Stove Top)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 55 mins

    25 mins

    1 hr 30 mins

    Rick B(2)'s Note:

    This is a recipe from the Frugal Gourmet cooking show a few years ago. A great dish the I have prepared many times!

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    Units: US | Metric


    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.

    Ratings & Reviews:

    • on January 11, 2009


      Very good! I used regular port as well. The gravy was nicely flavored and the beef smelled so good while cooking.

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    • on June 23, 2008


      WOW! Sometimes I don't take the time to rate recipes but this one deserved 5 stars immediately! I would give it more if I could. I have been on the hunt for the perfect pot roast for years. This is it! I did as a fellow reviewer and used regular port because that is what I had. I did skip the mushrooms, we just don't eat them. Superb! Perfect gravy! I love that it used ingredients I have on hand most of the time. I can't wait to serve this to guests! I served it with red skinned mashed potatoes and glazed carrots! I can't say enough, Thanks Rick!! A ++++++++

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    • on February 08, 2004


      Excellent pot roast. So easy to make, also. I didn't make any adjustments other than the fact that I used port instead of tawny port. I cut the roast into serving size pieces about half way thru cooking so they could absorb more of the flavor of the delicious gravy. My husband, who usually insists on having ketchup with his pot roast, ate this without it.

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    Nutritional Facts for Pot Roast with Port (Stove Top)

    Serving Size: 1 (283 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 828.1
    Calories from Fat 514
    Total Fat 57.1 g
    Saturated Fat 22.5 g
    Cholesterol 171.7 mg
    Sodium 503.2 mg
    Total Carbohydrate 14.5 g
    Dietary Fiber 0.7 g
    Sugars 5.6 g
    Protein 46.8 g

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