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Nutrition Facts
Serving Size 1 (396g) Recipe makes 8 servings
Calories 591
Calories from Fat 310		(52%)
Amount Per Serving		%DV
	Total Fat 34.5g	53%
	Saturated Fat 11.9g	59%
	Monounsaturated Fat 14.9g
	Polyunsaturated Fat 3.7g
	Trans Fat 0.0g
Cholesterol 138mg		46%
Sodium 707mg		29%
Potassium 989mg		28%
Total Carbohydrate 9.2g		3%
	Dietary Fiber 1.4g	5%
	Sugars 4.0g
Protein 48.0g		95%
detailed view... how is this calculated?

Carne Assada a Portuguesa (Portuguese Pot Roast)

Recipe #370941 | 4¼ hours | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: MomLuvs6
May 8, 2009

For ZWT 5. Found this in-The Cookbook of the United Nations. Time does not include marinating for 24 hours.

SERVES 8 -10 (change servings and units)

Ingredients

4-5 lbs boned rump roast
2 cups red wine
3 large onions, sliced
1 garlic clove, minced
2 teaspoons salt
1/4 teaspoon black pepper
1/4 cup oil
water
2 large tomatoes, thickly sliced

Directions

1
Marinade:.
2
Place roast in a glass oblong pan, add red wine, 2 sliced onions, garlic, salt and pepper.
3
Put in refrigerator and marinate for 24 hrs and turn a few times.
4
Heat oil in a dutch oven or heavy kettle with lid, add the remaining 1 sliced onion, brown, remove and save for later.
5
Remove roast from marinade, drain and dry. Save marinade for later.
6
Brown roast in hot oil on all sides, add browned onions and marinade.
7
Add water. Water should cover 2/3's of the roast.
8
Cover tightly and simmer for 4 to 4 1/2 hours, turning occasionally.
9
The last half hour, add sliced tomatoes and cook uncovered for the last 30 minutes.
10
You can strain and thicken the sauce, if desired.

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Featured Reviews for This Recipe

From: Gerry

On Jul 1, 2009

Having filled the freezer with beef this recipe made for a delicious pot roast for a package of rump roast. Loved the addition of onions and used freshly ground cracked pepper. Marinating made for tender beef. I enjoyed the sauce - but next time will only use half the saved marinade and sub the rest with broth to make everyone happy. And yes there will be a next time for this Portuguese pot roast. Thank you for sharing.

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From: Julie B's Hive

On Jun 12, 2009

My son and I loved it but the rest of my family didn't care for it. I used a good Cabernet Sauvignon and reduced the sauce to pass at the table. Made for ZWT5.

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From: Sydney Mike

On Jun 10, 2009

I don't do many pot roasts but this recipe might well have changed my attitute there ~ THIS IS A WONDERFULLY TASTY ROAST, & I look forward to making it for company! We really enjoyed the inclusion of the red wine here! Thanks for sharing the recipe! [Tagged, made & reviewed in the ZINGO part of ZWT5]

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From: CraftScout

On Jun 14, 2009

This was delicious. Due to some real life issues, I ended up cooking this one night (snitching a piece to taste, YUM), refrigerating it, and then reheating it the next night. To make sure that it didn't get tough during the reheat, I made a quick gravy from the cooking liquid I saved from last night, then added about half of the onions and used my immersion blender to make it an oniony gravy (as my family is not big on big chunks of onion). Then I sliced the cold roast thinly and submerged each slice and the rest of the onions in the gravy and let it simmer slowly while I fixed the rest of dinner. It was just as yummy and tender as the night before! Thank you for posting. Made for ZWT5, for the Groovy GastroGnomes.

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