PORTUGUESE POT ROAST (CARNE ASSADA à PORTUGUESA)
Number Of Ingredients 17
Steps:
- The night before, marinate pot roast in vinegar or red wine, garlic clove, salt and pepper, chopped parsley, bay leaf and sliced onion. In a large heavy pan melt 1/8 cup shortening or cooking oil and brown the pot roast. Turn as necessary until the meat is well browned. While the meat is browning in a dish cut up the remaining ingredients and add the sauce the meat sat in overnight. Once the meat is browned, with a knife cut slits in the pot roast and stuff each slit with some mixture. Repeat until all of the mixture is used and pour the remaining liquid from the stuffing over the meat and simmer. Add a little water. Cover the pan and continue cooking. You will need to check and see what you need to add a little more water - for about 2 hours until the meat is tender. Slice and serve with the juices left in the pan.
Nutrition Facts : Nutritional Facts Serves
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Ehtesham thakur
[email protected]This recipe was a disappointment. The meat was dry and the sauce was tasteless.
florence Mathekela
[email protected]I followed the recipe exactly and the meat was tough and the sauce was bland. I'm not sure what went wrong.
Darcy Hall
[email protected]This was a great recipe! The meat was tender and the sauce flavorful. I would definitely make this again.
Atif Khattak
[email protected]Great recipe! I made this last night and it was delicious. The meat was so tender and juicy, and the sauce was flavorful without being too heavy. I will definitely be making this again.
ACCOUNT HACK
[email protected]This Portuguese pot roast is amazing! The meat is so tender and flavorful, and the sauce is to die for. I followed the recipe exactly, and it turned out perfectly. I served it with mashed potatoes and roasted carrots, and it was a hit with my family.