Pot Roast With Port (Stove Top)

• 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)

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.

chuck roast, olive oil, tawny port, beef, flour, butter, fresh mushrooms, garlic, salt, parsley

Taken from www.food.com/recipe/pot-roast-with-port-stove-top-78003 (may not work)