Pot Roast With Port (Stove Top) - cooking recipe

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)

Preparation

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