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.
- 2 cups dry red wine
- 1 (6 ounce) can 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 (5 lb) boneless chuck roast
- 1 lb Portuguese chourico (or linguica), cut into 6-inch pieces
- 10 garlic cloves, peeled and crushed
- 3 Spanish 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 medium carrots, cleaned and rough chopped into 2 inch pieces
To Thicken the Sauce
- 2 heaping tablespoons cornstarch
- 1/4 cup cold water
- In a medium mixing bowl, whisk 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.
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.
Keywords: Portuguese pot roast, crock pot, dinner, chuck roast, dutch oven, budget friendly, Chirico, slow cooker,