Best Portuguese Pot Roast Carne Assada à Portuguesa Recipes

Alcatra ( Portuguese Pot Roast With Wine, Bacon & Garlic) image

Provided by EdsGirlAngie

Categories Roast Beef

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 11

1/4 lb lean bacon, diced
1 tablespoon olive oil
3 1/2 lbs boneless beef rump roast or 3 1/2 lbs sirloin tip roast
2 cups thinly sliced onions
3 cloves garlic, minced
2 bay leaves
12 whole peppercorns
4 whole cloves
3 tablespoons tomato paste
3 cups white wine (cheaper is better)
3/4 teaspoon salt

Steps:

In a large heavy Dutch oven, saute the bacon in the olive oil until drippings are rendered and bacon is browned a bit and crisp; transfer bacon to a paper towel-lined plate to drain.
In the bacon drippings, brown the beef roast well on all sides over moderately high heat.
Transfer to the plate with bacon, then add onions, garlic, bay leaves, peppercorns and cloves to the Dutch oven.
Saute about 10 to 15 minutes or until lightly browned.
Blend in tomato paste, lower the heat, cover and steam for 20 minutes.
Remove and set aside half of the tomato-onion mixture; place the beef roast back into the Dutch oven with the bacon, then spoon remaining tomato-onion mixture on top.
Carefully pour the wine and salt around the beef roast and bring to a simmer.
Preheat oven to 375 degrees F.
Cove and bake in the 375 degree oven for 2 hours; remove and turn beef over in the liquid.
Lower oven temperature to 325 degrees F then bake uncovered about 1 hour longer or until meat is falling-apart tender (and it will be!).

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 in Wine & Garlic image

Provided by quotFoodThe Way To

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 15

4 cups dry red wine
1 (6 ounce) can tomato paste
2 tablespoons minced fresh parsley
1 teaspoon fresh oregano, chopped
2 bay leaves
4 tablespoons paprika
1 1/2 teaspoons crushed red pepper flakes
2 teaspoons salt
1 (3 lb) rump roast, strings removed and cut into 3 equal pieces
1 1/2 lbs Portuguese chourico, cut into 6-inch pieces
10 garlic cloves, crushed
3 Spanish onions, chopped
5 cups cold water
8 medium yukon gold potatoes, peeled and quartered
8 medium carrots, peeled and cut in half crosswise

Steps:

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.
Final Comments.
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.

Portuguese Pot Roast in Wine & Garlic image

Provided by star pooley

Categories Roasts

Time 3h30m

Number Of Ingredients 15

4 c dry red wine
1 can(s) (6 oz.) tomato paste
2 Tbsp minced fresh parsley
1 tsp fresh oregano, chopped
2 bay leaves
4 Tbsp paprika
1 1/2 tsp crushed red pepper flakes
2 tsp salt
3 lb rump roast, strings removed and cut into 3 equal pieces
1 1/2 lb portuguese chourico, cut into 6-inch pieces
10 garlic cloves, crushed
3 spanish onions, chopped
5 c cold water
8 medium yukon gold potatoes, peeled and quartered
8 medium carrots, peeled and cut in half crosswise

Steps:

1. In a medium mixing bowl, whisk half the wine into tomato paste until smooth.
2. Stir in herbs. Set aside.
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. 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. Remove chourice, cover with foil and keep warm.
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. 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.