Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Portuguese Pot Roast in Wine & Garlic Recipe
    Lost? Site Map

    Portuguese Pot Roast in Wine & Garlic

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    "Food:The Way To Anyone's Heart"'s Note:

    This recipe is from Leite's Culinaria. It is wonderful. I grew up with this type of pot roast made by my grandfather. It may seem like a lot of ingredients and work, but well worth it! Chourice can be found in some local market chains or on the net at

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      In a medium mixing bowl, whisk half the wine into tomato paste until smooth.
    2. 2
      Stir in herbs. Set aside.
    3. 3
      Place beef and chourice pieces in covered (18 X 12 X 7 1/2-inch) oval roasting pan. Evenly distribute garlic and onions around meat. Pour in wine mixture. Add the water and remaining wine. Cover and marinate in refrigerator overnight or up to 48 hours.
    4. 4
      Preheat oven to 450 degrees. Remove pan from fridge, place on bottom rack of oven and cook covered for 2 hours. As marinade reduces to gravy, baste meat often to keep moist.
    5. 5
      Remove chourice, cover with foil and keep warm.
    6. 6
      Lower temperature to 400 degrees. Add potatoes and carrots; cook covered for 30 minutes; uncover and continue cooking until meat is browned and potatoes tender, about 30 minutes more.
    7. 7
      Final Comments.
    8. 8
      NOTE: If gravy is too liquid, remove meat and vegs, place pan on top of stove and cook uncovered over medium-high heat until reduced. If too thick, add water.

    Ratings & Reviews:

    • on January 17, 2013

      was thinking of preparing this sometime soon until I looked at the nutritional facts. I would never use anything with such a high sodium content!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Portuguese Pot Roast in Wine & Garlic

    Serving Size: 1 (1054 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1359.2
    Calories from Fat 649
    Total Fat 72.2 g
    Saturated Fat 27.4 g
    Cholesterol 238.2 mg
    Sodium 2601.4 mg
    Total Carbohydrate 66.1 g
    Dietary Fiber 9.6 g
    Sugars 12.7 g
    Protein 81.4 g

    Ideas from


    Over 475,000 Recipes Network of Sites