Carne Assada a Portuguesa (Portuguese Pot Roast)

READY IN: 4hrs 15mins
KateL
Recipe by MomLuvs6

For ZWT 5. Found this in-The Cookbook of the United Nations. Time does not include marinating for 24 hours.

Top Review by Gerry

Having filled the freezer with beef this recipe made for a delicious pot roast for a package of rump roast. Loved the addition of onions and used freshly ground cracked pepper. Marinating made for tender beef. I enjoyed the sauce - but next time will only use half the saved marinade and sub the rest with broth to make everyone happy. And yes there will be a next time for this Portuguese pot roast. Thank you for sharing.

Ingredients Nutrition

Directions

  1. Marinade:.
  2. Place roast in a glass oblong pan, add red wine, 2 sliced onions, garlic, salt and pepper.
  3. Put in refrigerator and marinate for 24 hrs and turn a few times.
  4. Heat oil in a dutch oven or heavy kettle with lid, add the remaining 1 sliced onion, brown, remove and save for later.
  5. Remove roast from marinade, drain and dry. Save marinade for later.
  6. Brown roast in hot oil on all sides, add browned onions and marinade.
  7. Add water. Water should cover 2/3's of the roast.
  8. Cover tightly and simmer for 4 to 4 1/2 hours, turning occasionally.
  9. The last half hour, add sliced tomatoes and cook uncovered for the last 30 minutes.
  10. You can strain and thicken the sauce, if desired.

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