3 lbs. chuck roast
3 cloves crushed garlic, rubbed in
1 c. port wine
1 c. beef broth
1/2 lb. chopped mushrooms

Brown meat well. Pour in port and reduce by half over medium heat. Add beef broth and mushrooms and simmer 1 hour or until meat is done. Remove meat and keep warm.

Make roux with 1 tablespoon butter, 3 tablespoons flour. Stir into broth until thickened, pour over meat and serve.

Although the original recipe doesn't say to do this, I sometimes put my potatoes, carrots, and onions in with the roast for the last hour and cook it all together.