Tender slow cooker [paid link] Portuguese pot roast is packed with garlic, paprika, and rich flavor. A set-it-and-forget-it comfort dinner everyone loves.
This slow cooker [paid link] Portuguese pot roast delivers big, bold flavor with almost no effort. The beef cooks low and slow until it’s fork-tender, soaking up garlic, paprika, and savory seasonings that make every bite deeply satisfying. It’s a comforting, crowd-pleasing meal that feels special enough for Sunday dinner but easy enough for a busy weeknight.
Why This Recipe Works
- Low and slow cooking breaks down tougher cuts of beef into melt-in-your-mouth perfection
- Garlic-forward seasoning gives the roast its signature Portuguese-inspired depth
- Paprika and aromatics build rich, layered flavor without complicated steps
- Minimal prep makes this ideal for hands-off cooking in the Crock-Pot
- Leftover-friendly flavors taste even better the next day
Ingredients (and Why They Matter)
- Beef chuck roast – A well-marbled cut that becomes tender and juicy when slow-cooked
- Garlic cloves – The backbone of flavor, infusing the meat and cooking liquid
- Yellow onion – Adds sweetness and depth as it softens during cooking
- Paprika – Provides warmth, color, and classic Portuguese-style flavor
- Bay leaves – Add subtle earthiness to the braising liquid
- Tomato paste – Deepens the savory notes and slightly thickens the sauce
- Beef broth – Keeps the roast moist and creates a flavorful base
- Olive oil – Helps bloom spices and adds richness
- Salt and black pepper – Essential for balancing and enhancing all flavors
Instructions
- Season the beef roast generously with salt, pepper, and paprika on all sides.
- Heat olive oil in a skillet and sear the roast until browned, if desired, for added depth of flavor.
- Place sliced onions and garlic in the bottom of the slow cooker [paid link].
- Set the beef roast on top of the aromatics.
- Stir tomato paste into the beef broth and pour it over the roast.
- Add bay leaves.
- Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the meat is fall-apart tender.
- Remove bay leaves, shred or slice the beef, and spoon sauce over the top before serving.
Pro Tips
- For a deeper flavor, sear the beef before adding it to the slow cooker [paid link].
- Use whole garlic cloves instead of minced for a mellow, slow-cooked garlic flavor.
- Let the roast rest for 10 minutes before slicing to retain juices.
Recipe Variations
- Spicy Portuguese Pot Roast: Add crushed red pepper or hot paprika
- Wine-Enhanced Version: Replace part of the broth with red wine
- Vegetable-Loaded Roast: Add carrots or potatoes halfway through cooking
- Shredded Sandwich Style: Fully shred beef and serve on crusty rolls
- Pressure Cooker Adaptation: Cook on high pressure for 60–70 minutes
Serving Suggestions
Serve this Portuguese pot roast with:
- Mashed potatoes or creamy polenta
- Rice or buttered egg noodles
- Crusty bread to soak up the sauce
- Roasted vegetables or a simple green salad
New Life for Leftovers
Leftover Portuguese pot roast is incredibly versatile. Use it to make:
- Beef sandwiches with melted provolone
- Hearty beef and potato hash
- Stuffed peppers or empanadas
- Portuguese-style beef rice bowls
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days
- Freezer: Freeze shredded beef with sauce for up to 3 months
- Reheating: Warm gently on the stovetop or in the microwave with extra broth
People Often Ask (FAQs)
Can I skip searing the beef?
Yes. Searing adds flavor but isn’t required for a tender roast.
What cut of beef works best?
Chuck roast is ideal because of its marbling and its ability to break down slowly.
Can I make this ahead of time?
Absolutely. The flavor improves after resting overnight.
Is this recipe spicy?
No, it’s flavorful but mild unless you add heat.
Final Thoughts
This slow cooker [paid link] Portuguese pot roast is the kind of recipe that earns a permanent spot in your dinner rotation—simple, comforting, and packed with bold flavor. Save it, pin it, and come back to it whenever you need a reliable, no-fuss meal that delivers every time.
Portuguese Pot Roast
This Crock Pot Portuguese Pot Roast is a quick and flavorful weeknight meal. The broth is fragrant and flavorful with a depth of flavor from red wine and a touch of spiciness from the red pepper flakes. The potatoes and carrots are tender and the meat is moist and delicious.
Ingredients
- 5 lb Chuck roast boneless
- 2 cups dry red wine
- 6 oz tomato paste
- 2 tablespoons parsley flakes
- 2 bay leaves
- 4 tablespoons paprika
- 1 to 1-1/2 teaspoons crushed red pepper flakes , to taste
- 2 teaspoons salt
- 1 lb Portuguese chourico or linguica (cured Spanish sausage) cut into pieces
- 10 garlic cloves , peeled and crushed
- 3 medium onions , peeled and cut in half or a bag of small boiling onions
- 3 cups cold water
- 4 medium Yukon gold potatoes , peeled and quartered
- 1 pound carrots , cleaned and rough chopped into 2 inch pieces
To Thicken The Sauce
- 2 heaping tablespoons cornstarch
- 1/4 cup cold water
Instructions
- In a medium mixing bowl [paid link], whisk [paid link] the wine and water into tomato paste until smooth.
- Stir in the herbs and spices and set aside.
- Place beef and chourico pieces into the bottom of your crock pot. Pour the wine mixture on top.
- Cover and marinate in the refrigerator overnight or up to 48 hours.
- When you are ready to cook the pot roast, layer the potatoes on top, then the carrots and onions and finally the chourico (or sausage).
- Cover and cook on LOW for 6-8 hours. The meat will be tender and shred easily with two forks.
- If gravy is too thin, remove meat and vegetables, and place the gravy in a pan on top of the stove and cook uncovered over medium-high heat until reduced. Otherwise adding cornstarch will quickly thicken the gravy. Do this by dissolving 2 heaping tablespoons of cornstarch into 1/4 cup of cold water and then adding it into the sauce. Bring the sauce to a boil. If the sauce is still too thin; repeat. NOTE: If you add cornstarch directly to the hot gravy without first dissolving in some cold water, it will immediately clump.
Notes
The roast must be patted dry to make sure a good browning of the meat – otherwise, it will steam in the marinade juices instead of searing the outside. Do this in a pre-heated skillet (I use cast-iron) over very high heat, cook the meat for 2 to 3 minutes on each side. It is important that the pan is very hot. Afterward, transfer the roast to the Crock Pot and cover it with the marinade and vegetables. Cover and cook per the recipe directions.
Nutrition is calculated based on the recipe as written. Additions, omissions, or substitutions will change the calculated values shown. The addition, omission, or substitution of ingredients will alter the nutritional information shown. Nutrition percentages are based on a 2000-calorie diet. The FDA recommends 80 micrograms of vitamin K.
Nutrition
Calories: 437kcalCarbohydrates: 20gProtein: 25gFat: 26gSaturated Fat: 9gCholesterol: 91mgSodium: 1153mgPotassium: 826mgFiber: 4gSugar: 4gVitamin A: 7505IUVitamin C: 17mgVitamin D: 1µgVitamin E: 1mgVitamin K: 16µgCalcium: 62mgFolate: 27µgIron: 3mgZinc: 7mg
Tried this recipe?Let us know how it was!
More Recipes You’ll Love
If you love this recipe, you might also enjoy more recipes from our Portuguese and Crock Pot collections.
Looking for even more ideas? Browse our full set of recipe group boards to find your next favorite meal.
I am going to prepare this for tomorrow’s Patriots game. I live in Fall River, MA which is often referred to as Little Portugal Thanks for the recipe.
Hi Jean – My dad was born in Fall River. My Mom and I were born in New Bedford. We live south now but still love the traditional Portuguese recipes we grew up with! I hop eyou enjoyed the roast. Go Pats!
My husband is from Fall River. Marchand Street. I’m making this right now.
I am making it this Sunday for the Pats game. I live in Somerset.
It’s in the pot right now! Looking forward to having a great dinner while watching the Pat’s in New Bedford, Ma!
Very flavorful variation on pot roast. Yummy!
Thank you! So glad you enjoyed it!
I couldnt find Portuguese sweet red wine so I just used a regular sweet red wine I had in the fridge. For the sausage, I used dry Spanish chorizo sold at the deli counter and cut it into chunks. The flavor is this easy dish is actually quite amazing so thank you so much for this recipe. It’s a keeper.
You can find the Spanish chorizo at La Tienda
In Virginia
I also found a Spanish dry chorizo in our deli that tastes just like chourico. So happy for some substitutions. :) <3
I love portuguese recipes, do you have more?
Hi Chantal – Join my newsletter and never miss a single recipe! If you use my search bar at the top of the website and type “portuguese” you will find a list of all my Portuguese recipes I have published.
I just came back from Portugal a week ago and your wonderful dish makes we willing to go back immediately. Looks delish!
How fun. I hope you had a wonderful time.
What an amazing looking roast! I honestly learned something new reading this as well, it’s so mind blowing what you can learn with the history of food.
Hi Heidy. Thanks for stopping in today. If you give it a try, please stop in and let me know how you liked it. I like the spicy gravy.
What a gorgeous sounding recipe! I am intrigued! I must look out for Choirico.
Or you can try one of the listed substitutions if you cannot find it. It’s regional.
Hubs loves pot roast, I have to make this yummy one for him! Nettie
I love the spicy gravy. It really makes the dish.
What a comforting meal! This looks so good! xo, Catherine
Thanks, Catherine.
This looks great! Like the perfect family dinner! Thanks for the great recipe.
Thanks, Debi!
Stunning meal. I’d enjoy this as I know my family would too.
Thanks, Michelle. I love the spicy gravy.
I love finding new twists on the traditional pot roast recipe and yours looks fabulous! Beautiful photos too!
Hi Linda! I love this version, too. The spicy gravy is what really sets it apart from the traditional roast.
This is delicious, my daughter always makes Portuguese stew and it’s my favorite. Love using the crockpot also for this recipe.
My Mom made a Portuguese Stew too. The flavors from Portugal are so layered and deep. So delicious. Have you had Portuguese Kale Soup, too?
After a few weeks of spring salads I’m ready for some serious comfort food, thank you!
Everything in moderation! ;)
Hello neighbor! I don’t think we live too far from each other. My daughter is a big fan of linguica and I’m always interested in trying Portuguese recipes. This is on my list.
I’m always excited to find Portuguese recipe lovers! I’m currently working on expanding my Portuguese recipes, too!
Awesome! Let me know how you like it.
So cool you were exposed to this culture, food and friends as a child. This pot roast has so much flavor in it. Love the addition of the Portuguese sausage. I know what that is because I saw it on DDD last night. :)
Cool! I’ll have to look for that episode of Tiple D. This roast is even better the second day, so leftovers are welcomed!
I would love to come home to food that looks so tasty.
You can’t go wrong with a crockpot meal,my husband will be thrilled when he sees sausage WITH his pot roast!
This feeds a crowd and we enjoy the leftovers.
This looks mouthwateringly good! I’ve never had Portuguese sausage and most likely can’t get it here (Shanghai). Could I use lamb mergez?
I bet you could since it’s spiced similarly. Chourico isn’t heavily spiced with cumin but the other flavor in lamb mergez sound similar.
I love Portuguese food and this pot roast looks outstanding ! Extra bonus, the chourico is one of my favorite meats to add to casseroles – love your recipe !
I grew up on it so I use it a lot but when I buy it at the grocery I get a lot of questions as most people in this area have not heard of it.
This was so easy to make and the sauce really set it off!
My mom made the best pot roast and I’ve loved the dish all my life, but this one is new to me and a MUST TRY!
This looks so easy! Pot roast seems like such an easy dinner and the husband keeps asking for one. Also- I’ve always thought it was a shame that you couldn’t do stove-top things in a crockpot and just switch a setting to make it slow cook. I heard awhile back that someone made one that worked as a stove top and slow cooker and mini oven (I think it was a Ninja brand), but I’ve yet to see that little miracle maker in a store!!
This recipe sounds so amazing, I’ve been looking for more slow cooker recipes to try! Thanks for the recipe!
I simply love slow cooker recipes. I’ve finally convinced hubby of the slow cooker’s greatness. Your recipe sounds like pure comfort food. Can’t wait to try it — it looks delicious!! Thank you for sharing.
That pot roast looks amazing. Love the idea of marinading it first for that fantastic flavor. My oven has a crockpot function and cooks a roast really well. This recipe is a keeper and will be trying it very soon. Yum.