Savory Portuguese Wine & Garlic Pot Roast
This irresistible Portuguese Pot Roast is a cherished family recipe that has been passed down through generations. Marinating for up to 48 hours in a rich blend of dry red wine, vibrant herbs, and robust chourico, this dish braises to perfection, ensuring every bite is succulent and bursting with flavor. The addition of garlic, onions, and hearty vegetables makes this a wholesome one-dish meal that is perfect for family gatherings or cozy dinners. Serve it up with crusty bread to soak up the delicious gravy, and you'll understand why this recipe holds a special place in our hearts. Perfect for a comforting evening, it's a dish that speaks to both tradition and taste.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
dry red wine
4 cups (none)
tomato paste
1 (6 ounce) can (none)
fresh parsley
2 tablespoons (minced)
fresh oregano
1 teaspoon (chopped)
bay leaves
2 (none)
paprika
4 tablespoons (none)
crushed red pepper flakes
1 1/2 teaspoons (none)
salt
2 teaspoons (none)
rump roast
3 lbs (strings removed and cut into 3 equal pieces)
Portuguese chourico
1 1/2 lbs (cut into 6-inch pieces)
garlic cloves
10 (crushed)
Spanish onions
3 (chopped)
cold water
5 cups (none)
Yukon gold potatoes
8 medium (peeled and quartered)
carrots
8 medium (peeled and cut in half crosswise)
Instructions
1
In a medium mixing bowl, combine half of the dry red wine with the tomato paste using a whisk until smooth. Stir in the minced parsley, chopped oregano, bay leaves, paprika, crushed red pepper flakes, and salt. Set the mixture aside to allow the flavors to meld.
2
Take the rump roast and Portuguese chourico pieces, and place them in a covered large oval roasting pan (18 x 12 x 7.5 inches). Distribute the crushed garlic and chopped onions evenly around the meat. Pour the prepared wine mixture over the meat, followed by the remaining dry red wine and the cold water. Cover the pan and marinate in the refrigerator for at least overnight or up to 48 hours for maximum flavor.
3
When ready to cook, preheat the oven to 450 degrees Fahrenheit. Remove the pan from the refrigerator and place it on the bottom rack of the oven. Cook covered for 2 hours, basting the meat regularly as the marinade reduces to a delicious gravy.
4
After 2 hours, carefully remove the chourico from the pan and cover it with foil to keep warm.
5
Reduce the oven temperature to 400 degrees Fahrenheit. Add the peeled and quartered Yukon gold potatoes and halved carrots to the pan. Cover again and cook for 30 minutes. Then, remove the cover and continue cooking for an additional 30 minutes, or until the meat is nicely browned and the vegetables are tender.
6
If the gravy appears too liquid after cooking, carefully remove the meat and vegetables from the pan. Place the pan over medium-high heat on the stovetop and simmer uncovered until the gravy is reduced to your desired thickness. If it’s too thick, you can add a bit of water to reach your desired consistency.
7
Serve hot, garnished with fresh parsley if desired, and enjoy the sumptuous flavors of this Portuguese classic.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of meat is used for the Savory Portuguese Wine & Garlic Pot Roast?
The recipe calls for a 3 lb rump roast with strings removed and cut into three equal pieces.
How long should I marinate the pot roast?
For maximum flavor, you should marinate the meat in the refrigerator for at least overnight or up to 48 hours.
What kind of wine is recommended for this recipe?
A dry red wine is used for the marinade and braising liquid.
Is there a specific type of sausage included in this dish?
Yes, the recipe uses 1 1/2 lbs of Portuguese chourico cut into 6-inch pieces.
What vegetables are included in the pot roast?
The dish includes Spanish onions, Yukon gold potatoes, and carrots.
At what temperature do I start cooking the roast?
The oven should be preheated to 450 degrees Fahrenheit for the first stage of cooking.
How much garlic is needed for this recipe?
The recipe uses 10 crushed garlic cloves to provide a robust flavor.
When do I add the potatoes and carrots?
After the initial 2 hours of roasting at 450 degrees, reduce the heat to 400 degrees and then add the vegetables.
How do I thicken the gravy if it is too thin?
Remove the meat and vegetables, then simmer the liquid uncovered on the stovetop over medium-high heat until it reaches your desired thickness.
What should I do if the gravy is too thick?
You can add a bit of water to the pan to reach your desired consistency.
How should the Yukon gold potatoes be prepared?
The potatoes should be peeled and quartered before being added to the pan.
What happens to the chourico during the cooking process?
After the first 2 hours of cooking, the chourico is removed from the pan and covered with foil to stay warm while the vegetables cook.
What herbs are used in the marinade?
The recipe uses minced fresh parsley, chopped fresh oregano, and two bay leaves.
How much water is added to the roasting pan?
Five cups of cold water are added along with the wine and marinade.
Do I need to cover the pan while it's in the oven?
Yes, cook it covered for the first 2 hours and the first 30 minutes after adding vegetables, then uncover for the final 30 minutes.
What size roasting pan is recommended?
A large oval roasting pan measuring approximately 18 x 12 x 7.5 inches is suggested.
How is the tomato paste integrated into the recipe?
One 6-ounce can of tomato paste is whisked with half of the wine until smooth to form the base of the marinade.
Does this roast have any spice or heat?
Yes, it includes 1.5 teaspoons of crushed red pepper flakes and 4 tablespoons of paprika for a bit of kick.
What is the best way to serve this dish?
It is best served hot with crusty bread to soak up the delicious wine and garlic gravy.
How should the Spanish onions be prepared?
Three Spanish onions should be chopped and distributed evenly around the meat in the roasting pan.
Can I use fresh oregano?
Yes, the recipe specifies 1 teaspoon of chopped fresh oregano.
What is the total estimated roasting time?
The total roasting time is approximately 3 hours: 2 hours for the meat alone, and 1 hour with the vegetables.
Why is the pan placed on the bottom rack of the oven?
Placing the pan on the bottom rack helps ensure even heat distribution for the large roasting pan.
How much salt is used in this recipe?
The recipe calls for 2 teaspoons of salt.
Should I baste the meat while it cooks?
Yes, you should baste the meat regularly as the marinade reduces to ensure it stays succulent.
Is this recipe considered a traditional dish?
Yes, it is described as a cherished family recipe passed down through generations in the Portuguese tradition.
How should the carrots be cut?
The 8 medium carrots should be peeled and cut in half crosswise.
Can I use dried parsley instead of fresh?
The recipe recommends 2 tablespoons of minced fresh parsley for the best flavor and garnish.
What is the purpose of uncovering the pan for the last 30 minutes?
Uncovering the pan helps brown the meat and allows the gravy to reduce and thicken.
Can this be made as a one-dish meal?
Yes, the combination of beef, sausage, potatoes, and carrots makes it a complete, wholesome one-dish meal.