2 tbsp. olive oil
2 lbs. pot or chuck roast
1 c. tawny port
1 c. Basic Brown Soup Stock
2 tbsp. flour
2 tbsp. butter
1/2 lb. fresh mushrooms, chopped
3 garlic cloves, crushed
Salt & pepper to taste
Parsley to garnish

In a heavy metal casserole, heat the oil until smoking and brown the meat well on all sides. Add the wine and simmer uncovered until the wine is reduced by half. Add the beef stock and simmer, covered, for one 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 one hour in the wine and broth, add the roux to the sauce, stirring to thicken. Add the mushrooms, garlic, salt and pepper. Cover and simmer until very tender at least another 1/2 hour. Garnish with parsley.