Pot Roast with Port (Stove Top)

Submitted by Rick B2

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

 

• Ready In: 1hr 55mins
• Ingredients: 10

ingredients

• 2 -3 lbs boneless beef chuck roast
• 2 tablespoons olive oil
• 1 cup tawny port
• 1 cup beef consomme (canned)
• 2 tablespoons flour
• 2 tablespoons butter
• 1⁄2 lb fresh mushrooms (chopped)
• 3 cloves garlic (crushed or minced)
• salt and pepper
• parsley (garnish) (optional)

directions

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.

Reviews

[Lee B.]

I am so glad I googled and found this here. This was an all-time FAVORITE recipe years ago, and I had lost track of it -- probably because I packed away my FG cookbooks. Every time I made this, it was a HUGE hit. The recipe here says serve with rice or noodles, but I always made it with mashed potatoes, so you could use the delicious gravy on the potatoes as well. I am making pot roast tonight, and will make this version once again. I am thrilled to have this recipe to reference... it's so easy, I can't believe I forgot it's basically just port and consomme (with seasonings), and of course, the 'shrooms. If you are still reading this, RUN to the grocery store TODAY and get what you need to make this... you will come back here and thank me! Enjoy!

 

[PAchefRebecca]

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 ++++++++

 

[papergoddess]

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.

 

[Susan K.]

This is a fantastic recipe that we’ve been making for 34 years! Everyone that tries it loves it! We used to make wide noodles with it or mashed potatoes. I am on keto now and we either make cauliflower mashed or rice cauliflower. You won’t be sorry if you make this dish it will be in your recipe file and be made for years to come

 

[iris5555]

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