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Portuguese Pot Roast


  • Author: Ronda Eagle | Kitchen Dreaming
  • Prep Time: 0 hours
  • Cook Time: 8 hours
  • Total Time: 8 hours
  • Yield: 12 servings 1x

Description

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.


Scale

Ingredients

  • 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

Instructions

  1. In a medium mixing bowl, whisk the wine and water into tomato paste until smooth.
  2. Stir in the herbs and spices and set aside.
  3. Place beef and chourico pieces into the bottom of your crock pot. Pour the wine mixture on top.
  4. Cover and marinate in the refrigerator overnight or up to 48 hours.
  5. 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).
  6. Cover and cook on LOW for 6-8 hours. The meat will be tender and shred easily with two forks.
  7. 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.

  • Category: dinner
  • Method: crock pot
  • Cuisine: Portuguese

Keywords: Portuguese pot roast, crock pot, dinner, chuck roast, dutch oven, budget friendly, Chirico, slow cooker,

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