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Portuguese Pot Roast

This traditional Portuguese pot roast is also known as "Carne Assada a Portuguesa". This recipe uses a chuck roast cut of beef, it includes sliced mushrooms onions, tomato sauce, and burgundy wine, and it is flavored with cumin, allspice, bay leaves, and garlic

Portuguese Pot Roast Ingredients
- 4 or 5 pound chuck roast
- 1 tablespoon of cumin
- 1 tablespoon of allspice
- 1 (one pound) can of tomato sauce
- 1 tomato sauce can of water
- 1 cup of Burgundy wine
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 bay leaves
- 1 cup of sliced mushrooms
- Salt and pepper to taste

Portuguese Pot Roast Instructions
Preheat the oven to 400 degrees F. Rub the roast with cumin and allspice and bake it until the outside is nicely browned. While the mean is browning, make a sauce by mixing the tomato sauce, water, wine, chopped onion, minced garlic, bay leaves, mushrooms, salt and pepper. Reduce the oven temperature to 325 degrees F and pour the sauce over the meat

WARNING: If you will be cooking this roast in a glass or ceramic dish, brown the roast on a metal cooking sheet before3 placing it in the glass dish. I once had a Pyrex dish shatter because the sauce I poured over the browned roast was too cool for the baking dish I had just removed from the oven.

VARIATION: Some cooks prefer to cook the mushrooms separately from the pot roast and add them to the sauce after the roast is fully cooked, rather then cooking them for two or three hours along with the roast.

For information about visiting Portugal see our Portugal Travel Guide.

See also
More Recipes From Europe
Countries of Europe
European Travel Guide


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