Pot Roast with Port
CATEGORIES
INGREDIENTS
  • 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
DIRECTIONS
  1. Position a rack in the center of the oven and preheat to 325ºF.
  2. Heat 6 tablespoons of the olive oil in a large skillet over medium high heat.
  3. Season the beef with sea salt and pepper to taste.
  4. Cook in the skillet, turning occasionally, until browned. Transfer to a platter.
  5. Add the remaining 4 tablespoons of the oil to a large pan.
  6. Add the onions, carrots, leek and celery, and cook until softened.
  7. Add the garlic and cook for an additional 1 minute.
  8. Stir in the wine and tomato paste.
  9. Add the meat to the pan and add the broth; bring to a boil.
  10. Add thyme and bay leaves.
  11. Transfer meat and vegetables to a roasting pan and bake until meat is fork tender, about 2½ hours.
  12. Add the potatoes and bake for an additional 30 to 40 minutes.
  13. Transfer the meat to a deep platter, then use a slotted spoon to top with the vegetables.
  14. Cover with foil to keep warm.
  15. Mash the butter and flour with a rubber spatula in a large bowl to make a paste.
  16. Gradually whisk about 3 cups of the cooking liquid into the paste.
  17. Add remaining cooking liquid to a large pan, then whisk the butter/flour mixture into the pan.
  18. Bring to a simmer over medium heat, stirring often, until thickened.
  19. Season with sea salt and black pepper to taste.
  20. Pour some of the gravy over the meat and vegetables.
  21. Pour gravy into a sauceboat and cover remaining gravy to keep warm.
  22. Carve the meat and serve with the vegetables, with the gravy passed on the side.
RECIPE BACKSTORY
We were looking for a simple but tasty dinner to serve when we had friends over dinner and found this delightful pot roast recipe.