CARNE ASSADA / PORTUGUESE POT ROAST

CARNE ASSADA / PORTUGUESE POT ROAST
CARNE ASSADA / PORTUGUESE POT ROAST

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4 or 5

    pound bottom round roast

  • 1

    cup of beer or red wine (I like to use beer)

  • 1

    cup of water

  • 1

    onion, sliced

  • 2

    cloves of garlic, minced

  • 1

    tsp paprika (optional)

  • 2

    bay leaves

  • Sea Salt and pepper to taste

  • olive oil

Directions

Place the onions in the center of a Pyrex dish and place the roast directly on top of the onions. Be sure to put the side with the fat facing up. Pour the beer over the roast. Rub the roast with sea salt all over and sprinkle with pepper and paprika. Spread the minced garlic over the roast. Place one bay leaf cut in half on top of the roast and the second bay leaf underneath the roast. Drizzle with olive oil. Allow the roast to sit for about an hour. Preheat the oven to 400 degrees F. Add the water directly into the pyrex dish (do not pour over the roast) and place the roast in the oven. Roast the meat for approximately 30 minutes and then reduce the oven temperature to 300 degrees F. Let the roast cook at 300 degrees for 2 to 3 hours. If at any time the juices in the pyrex start to dry up, add a little more water. During the last 30 minutes or so increase the temperature to 350 degrees until the juices start flowing from the meat and the onions are translucent. Remove from oven when meat is cooked as you like. and let sit for 15 minutes.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: