Steve Y wrote:
> I'd been interested in that recipe Jill
>
> Steve
>
Here ya go, Steve. I've shortened the measurements to abbreviations I use
(i.e. Tbs. vs. tablespoons) and included some comments of mine in brackets
[ ].

Pot Roast with Port and Mushrooms
Source: Jeff Smith (The Frugal Gourmet Cooks with Wine)

2 Tbs. olive oil
2 lbs. chuck roast
1 c. tawny port
1 c. basic brown soup stock* [or your favourite beef stock]
2 Tbs. flour
2 Tbs. butter
1/2 lb. fresh mushrooms, chopped [I used sliced button mushrooms]
3 cloves garlic, crushed
salt & pepper to taste
parsley for garnish

In a heavy metal casserole, with lid, heat the oil until smoking and brown
the meat well on all sides. Add the [port] wine and simmer, uncovered,
until the wine is reduced by half. Add the beef stock and simmer [low
simmer], covered, for 1 hour.

Meanwhile, in a small frying pan, prepare the roux (the flour and butter
mixture). Lightly brown the flour in the melted butter. When the meat has
simmered for 1 hour in the wine and stock, add the roux to the sauce,
stirring to thicken. Add the mushrooms, garlic, salt & pepper. Cover and
simmer until very tender, at least another 1/2 hour. Garnish with parsley.

This is a very simple dish that goes well with noodles or rice.

*Basic Brown Soup Stock

Bare rendering bones, sawed into 2 inch pieces
Carrots, unpeeled and chopped
Yellow onions, unpeeled and chopped
Celery, chopped

Tell your butcher you need rendering bones. They should not have any meat
on them at all so they should be cheap. Have him saw them up into 2 inch
pieces.

Roast the bones in an uncovered pan at 400F degrees for 2 hours. Be careful
with this [in other words, watch your oven temperature]. Place the roasted
bones in a soup pot and add 1 quart of water for each pound of bones. For 5
pounds of bones add 1 bunch of carrots, 1 head of celery and three yellow
onions, chopped with peel and all. The peel will give a lovely colour to
the stock

Bring to a simmer, uncovered, and cook [on low simmer] for up to 12 hours.
You may need to add water to keep soup stock to the same level. Do NOT salt
the stock.

Strain the stock and store in the refrigerator. Allow the fat to stay on
top; the fat will seal the stock and allow it to keep in the refrigerator
for several days. [Me, I remove the solidified stock after chilling. I
save what will be used within a few days and freeze the rest for later use.]

Makes approx 5 quarts of stock

Jill