Best Portuguese Pot Roast Carne Assada Recipes

Carne Assada a Portuguesa (Portuguese Pot Roast) image

Provided by MomLuvs6

Categories Roast Beef

Time 4h15m

Yield 8-10 serving(s)

Number Of Ingredients 9

4 -5 lbs boned rump roast
2 cups red wine
3 large onions, sliced
1 garlic clove, minced
2 teaspoons salt
1/4 teaspoon black pepper
1/4 cup oil
water
2 large tomatoes, thickly sliced

Steps:

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

Portuguese Pot Roast (Carne assada à portuguesa) image

Number Of Ingredients 17

4 1/2 pounds beef chuck pot roast
1/2 cup vinegar or red whine
1 clove garlic , chopped
salt and pepper
chopped parsley
1 bay leaf
1 sliced onion
shortening
2 slices bacon
2 slices ham
1 smoked sausage
2 slices salami
2 tablespoons parsley
2 tablespoons finely chopped onions
2 cloves garlic , crushed
2 tablespoons chopped green onions
1 chopped green pepper

Steps:

The night before, marinate pot roast in vinegar or red wine, garlic clove, salt and pepper, chopped parsley, bay leaf and sliced onion. In a large heavy pan melt 1/8 cup shortening or cooking oil and brown the pot roast. Turn as necessary until the meat is well browned. While the meat is browning in a dish cut up the remaining ingredients and add the sauce the meat sat in overnight. Once the meat is browned, with a knife cut slits in the pot roast and stuff each slit with some mixture. Repeat until all of the mixture is used and pour the remaining liquid from the stuffing over the meat and simmer. Add a little water. Cover the pan and continue cooking. You will need to check and see what you need to add a little more water - for about 2 hours until the meat is tender. Slice and serve with the juices left in the pan.

Nutrition Facts : Nutritional Facts Serves

Portuguese Pot Roast (Carne Assada) Recipe image

Provided by @MakeItYours

Number Of Ingredients 14

2-3 lbs of boned rump roast
1 chouriço sausage
1 teaspoon of paprika
4 garlic cloves, chopped
1 teaspoon of tomato paste
1 teaspoon of red pepper paste
1/4 cup of Portuguese olive oil
3 onions, sliced
1 cup of red wine
1/4 cup of water
4 carrots, chopped
8 potatoes
1 teaspoon of cilantro, chopped
Salt and pepper to taste

Steps:

Place the meat in a large bowl and add the red wine, sliced onions, garlic, olive oil, red pepper paste, paprika, tomato paste, and salt and pepper to taste. Mix the ingredients well in the bowl. Place the bowl covered with some plastic wrap in the refrigerator and let it marinate for 6-8 hours. Once the meat is done marinating, deskin the potatoes and place all of them in a 2 inch deep baking dish along with the chopped carrots. Preheat the oven to 375 degrees Fahrenheit. Remove the meat from the marinade and place it on the baking dish, pour the marinade over the potatoes and carrots. Slice the chouriço sausage into pieces and scatter over the dish as well. Pour the 1/4 cup water over the dish. Place the baking dish in the oven and let it cook for 1 hour & 30-35 minutes or until the meat is done and tender. Check to see if the meat is done and if it is, it is ready to serve. Take it out of the oven, cover with some cilantro, and serve. Recipe & Photo Credit: easyportugueserecipes.com