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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pot Roast with Port and Mushrooms Recipe

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This recipe for Pot Roast with Port and Mushrooms is from The TCGC Ladies Recipe Collection , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp olive oil
2 lb. pot or chuck roast
1 cup tawny port
1 cup fresh or canned beef broth
2 tbsp flour
2 tbsp butter
1/2 lb. fresh mushrooms, chopped
3 garlic cloves crushed
Salt and pepper to taste
Parsley for garnish
Directions:
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 in half.
Meanwhile, in a small frying pan prepare the roux ( 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 until thicken. Add the mushrooms, garlic, salt and pepper.
Cover and simmer until very tender, at least another 30 minutes. Garnish with parsley.
This plain and simple dish goes well with noodles, rice or potatoes.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
This recipe I cut out of the newspaper almost 25 years ago-very easy!

 

 

 

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