Pot Roast with Port


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Member since 2007
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Serves Ten | Prep Time 30 to 40 minutes | Cook Time 180 minutes

Why I Love This Recipe

We were looking for a simple but tasty dinner to serve when we had friends over dinner and found this delightful pot roast recipe.


Ingredients You'll Need

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


Directions

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.


Questions, Comments & Reviews



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