Carne Assada a Portuguesa (Portuguese Pot Roast) Recipe #370941
For ZWT 5. Found this in-The Cookbook of the United Nations.
Time does not include marinating for 24 hours.
by MomLuvs6
4¼ hours | 15 min prep
SERVES 8 -10
- 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
- Marinade:.
- Place roast in a glass oblong pan, add red wine, 2 sliced onions, garlic, salt and pepper.
- Put in refrigerator and marinate for 24 hrs and turn a few times.
- Heat oil in a dutch oven or heavy kettle with lid, add the remaining 1 sliced onion, brown, remove and save for later.
- Remove roast from marinade, drain and dry. Save marinade for later.
- Brown roast in hot oil on all sides, add browned onions and marinade.
- Add water. Water should cover 2/3's of the roast.
- Cover tightly and simmer for 4 to 4 1/2 hours, turning occasionally.
- The last half hour, add sliced tomatoes and cook uncovered for the last 30 minutes.
- You can strain and thicken the sauce, if desired.
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