Portuguese Pot Roast - Revised

By mrshermes2002

I revised this recipe to include more detail like cooking temperature and time.

Ingredients

• Marinade:
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/4 cup vinegar
• 1 1/4 cup wine
• 1 tablespoon horseradish
• 1 tablespoon brown sugar
• 1 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 to 4 pound chuck or rump roast
• 1/2 cup flour
• 2 tablespoons oil
• 2 tbsp flour
• 1 tbsp butter

Details

Adapted from ilovehawaiianfoodrecipes.com

Preparation

Step 1

Preheat oven to 325.

Place roast in a medium size bowl. In a separate bowl, mix together onion, garlic, vinegar, wine, sugar, horseradish salt. Pour over roast and let marinade overnight in refrigerator.

Remove roast from marinade and keep marinade for later. Pat dry roast and coat in flour. Add oil to a dutch over and brown roast on all sides. Pour marinade over the roast, cover the dutch over with the lid and put it in the oven for 1 hour. Turn the heat down to 250 degrees and continue to roast for another 1 1/2 hours or until the meat reaches 160 degrees.

Remove from oven and take the roast out of the pot and set aside. Turn heat to medium high. Combine the flour and butter in a small bowl then add it to the juices to thicken gravy. Stir continuously until thickened.

Slice roast and serve with gravy.