Pot Roast with Port (Stove Top)

Total Time
1hr 55mins
Prep 25 mins
Cook 1 hr 30 mins

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

Ingredients Nutrition


  1. In a large pan, heat oil and brown roast on both sides.
  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. Add consomme and simmer, covered, for 1 hour.
  4. In a small frying pan mix flour with melted butter to make a roux (lightly browned).
  5. After roast has simmered for the 1 hour, add roux to meat and sauce, stirring to thicken.
  6. Add the mushrooms, garlic, salt and pepper.
  7. Cover and simmer until tender, at least another 1/2 hour.
  8. This can be served over noodles or rice and garnished with chopped parsley.
Most Helpful

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

iris5555 January 11, 2009

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 ++++++++

PAchefRebecca June 23, 2008

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.

papergoddess February 08, 2004