POT ROAST WITH PORT
- Cooking Time: 180 minutes
- Servings: Ten
- Preparation Time: 30 to 40 minutes
- 10 Tablespoons extra-virgin olive oil
- 2 5 pound boneless pot roasts
- 3 large onions, peeled and quartered
- 3 leek, white part only, coarsely chopped
- 20 large carrots, cut into 1-inch pieces
- 9 celery ribs, cut into 1-inch pieces
- 6 garlic cloves, minced
- 3 cups port wine
- 6 Tablespoons tomato paste
- 9 cups Beef Broth
- 1½ teaspoons dry thyme
- 6 bay leaves
- 2½ pounds red potatoes, washed and quartered
- 9 Tablespoons butter
- 9 Tablespoons all purpose flour
- Sea salt and black pepper to taste
Position a rack in the center of the oven and preheat to 325ºF.
Heat 6 tablespoons of the olive oil in a large skillet over medium high heat.
Season the beef with sea salt and pepper to taste.
Cook in the skillet, turning occasionally, until browned. Transfer to a platter.
Add the remaining 4 tablespoons of the oil to a large pan.
Add the onions, carrots, leek and celery, and cook until softened.
Add the garlic and cook for an additional 1 minute.
Stir in the wine and tomato paste.
Add the meat to the pan and add the broth; bring to a boil.
Add thyme and bay leaves.
Transfer meat and vegetables to a roasting pan and bake until meat is fork tender, about 2½ hours.
Add the potatoes and bake for an additional 30 to 40 minutes.
Transfer the meat to a deep platter, then use a slotted spoon to top with the vegetables.
Cover with foil to keep warm.
Mash the butter and flour with a rubber spatula in a large bowl to make a paste.
Gradually whisk about 3 cups of the cooking liquid into the paste.
Add remaining cooking liquid to a large pan, then whisk the butter/flour mixture into the pan.
Bring to a simmer over medium heat, stirring often, until thickened.
Season with sea salt and black pepper to taste.
Pour some of the gravy over the meat and vegetables.
Pour gravy into a sauceboat and cover remaining gravy to keep warm.
Carve the meat and serve with the vegetables, with the gravy passed on the side.