Portuguese Pot Roast in Wine & Garlic
1 photo of Portuguese Pot Roast In Wine & Garlic
By
star pooley
@starryrose
1
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 Gaspars.com
Ingredients
-
4 cdry red wine
-
1 can(s)(6 oz.) tomato paste
-
2 Tbspminced fresh parsley
-
1 tspfresh oregano, chopped
-
2bay leaves
-
4 Tbsppaprika
-
1 1/2 tspcrushed red pepper flakes
-
2 tspsalt
-
3 lbrump roast, strings removed and cut into 3 equal pieces
-
1 1/2 lbportuguese chourico, cut into 6-inch pieces
-
10garlic cloves, crushed
-
3spanish onions, chopped
-
5 ccold water
-
8 mediumyukon gold potatoes, peeled and quartered
-
8 mediumcarrots, peeled and cut in half crosswise
How to Make Portuguese Pot Roast in Wine & Garlic
- In a medium mixing bowl, whisk half the wine into tomato paste until smooth.
- Stir in herbs. Set aside.
- 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.
- 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.
- Remove chourice, cover with foil and keep warm.
- 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.
- 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.
