Sunday, July 28, 2013

Portuguese Pot Roast!

Portuguese Pot Roast!This is my first time making Portuguese food, but if all Portuguese recipes are as delicious as this one then I'll be making MANY more!

This pot roast had so much flavor from just basic ingredients! I love these kinds of recipes that don't require fancy ingredients but have TONS of flavor! The taste from the bay leaves comes through along with the onions, garlic and beer! All cooked down and tender! The pan juices are so rich in all these flavors and are perfect when poured over each slice before serving! I think next time I'll add some potatoes to the pan!

I found this recipe on a Facebook page called 'For the Love of Portuguese Food'...I'll be visiting that page many more times to find more Portuguese recipes to try!


Portuguese Pot Roast!
Portuguese Pot Roast

INGREDIENTS:
4-5 lb. beef bottom round roast
1 large onion, sliced
2 cloves garlic, minced - I used 4
2 dried bay leaves
1 tsp. paprika ( optional) - I used the paprika
salt and pepper to taste - I used 1 tsp. kosher salt + 1/2 tsp. pepper
olive oil
1 cup beer or red wine - I used beer
1 cup water

DIRECTIONS:
Preheat oven to 400 degrees F.
Place the onions in the center of a 13" x 9" Pyrex baking dish and place the roast on top of the onions, with the fat facing up.
Pour the beer over the roast.
Mix together the salt and pepper, then rub it over the roast and sprinkle the roast with paprika. Sprinkle the minced garlic over the roast.
Place one bay leaf underneath the roast and one bay leaf on top.
Drizzle the roast with olive oil.
Add the water to the bottom of the baking dish.
Place the roast on the center rack uncover and bake for 30 minutes.
Then reduce the oven temp to 350 degrees F and bake uncovered for 2 and 1/2 hours.
If pan juices evaporate completely during baking add a little more water to the pan.
Remove from oven and let rest for 15 minutes before slicing.
Serve warm with pan juices poured over each slice.

Recipe from For the Love of Portuguese Food Facebook page.

 

18 comments:

  1. Hi Lilian, your pot roast looks so tender and delicious! Is that pork or beef may I know? Hope I could try this too:)

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    Replies
    1. Hi Jeannie! Thank you so much! That is beef bottom round! It was so very good! I hope you will give it a try and let me know! =D

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  2. So what makes this Portuguese?

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    Replies
    1. I'm not Portuguese but maybe it's the combination of the beer or wine and the paprika and bay leaves?

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  3. I am Portuguese and To answer this anonymous persons question I would tell you that its the red wine we cook allot of our dishes with red wine.

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    Replies
    1. Hi Sharyn! Thanks for info! It sounds like the Portuguese and Italians have a lot in common! ;)

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  4. Can this be done in a slow cooker?

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    Replies
    1. No, sorry it can't because it needs to get the nice dark brown that can only be achieved from oven roasting! =)

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    2. YOU COULD DO IT IN THE CROCKPOT I HAVE YOU WOULD SEAR YOUR ROAST FIRST IN SOME OIL MAKING SURE ITS BROWN ON ALL SIDES THEN ADD TO THE CROCKPOT WITH THE REST OF THE INGREDIENTS...DELICIOUS, I ADD POTATOES TO MINE IF YOUR ALSO SAUTE YOUR POTATOES MAKING SURE THEY ARE NICE AND GOLDEN THEN ADD THEM TO THE LAST HOUR OR SO INTO THE CROCKPOT OR OVEN

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    3. Yes, but this bakes uncovered the oven, which allows all the ingredients to cook down, giving it a deeper rich flavor. Crockpots tend to make the ingredients taste boiled instead of roasted. Roasting gives such better flavor to meats and veggies in my opinion. =D

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  5. Could you do the same thing for a pork butt?

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    Replies
    1. Think it would also work with a pork butt! Good idea...please let me know if you try it! Thanks! =D

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  6. Would this work with a chuck roast? I always bake it low and slow - not sure how it would work at a high heat. Any ideas?

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    Replies
    1. Hi Kristi! I don't think it will be as tender with the chuck roast. But you could always use the oven temp and time that you usually use for your chuck roast, but just use the above ingredients. The important thing is to get a nice dark outer crust and use the same ingredients to get the flavor. Please let me know if you try it! Thanks! =D

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  7. I brown the outside of my roasts before placing them in the crock pot. This sounds yummy.

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  8. Can this be made in a crockpot?

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    Replies
    1. It won't have the nice dark browned exterior if you cook this in a crockpot. This bakes uncovered for over 2 1/2 hours in the oven. But if you try it please let me know! Thanks! =D

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