Crock Pot Portuguese Pot Roast

Posted on

Crock Pot Portuguese Pot Roast

This Crock Pot Portuguese Pot Roast is a quick and flavorful weeknight meal. The broth is fragrant and flavorful with a depth of flavor from red wine and a touch of spiciness from the red pepper flakes. The potatoes and carrots are tender and the meat is moist and delicious.

INGREDIENTS

  • 2 cups dry red wine
  • 1 (6 ounce) can tomato paste
  • 2 tablespoons parsley flakes
  • 2 bay leaves
  • 4 tablespoons paprika
  • 1 to 1-1/2 teaspoons crushed red pepper flakes, to taste
  • 2 teaspoons salt
  • 1 (5 lb) boneless chuck roast
  • 1 lb Portuguese chourico (or linguica), cut into 6-inch pieces
  • 10 garlic cloves, peeled and crushed
  • 3 Spanish onions, peeled and cut in half or a bag of small boiling onions
  • 3 cups cold water
  • 4 medium yukon gold potatoes, peeled and quartered
  • 1 pound medium carrots, cleaned and rough chopped into 2 inch pieces

To Thicken the Sauce

  • 2 heaping tablespoons cornstarch
  • 1/4 cup cold water

INSTRUCTIONS

  1. In a medium mixing bowl, whisk the wine and water into tomato paste until smooth.
  2. Stir in the herbs and spices and set aside.
  3. Place beef and chourico pieces into the bottom of your crock pot. Pour the wine mixture on top.

Click here for instructions

NOTES

The roast must be patted dry to make sure a good browning of the meat – otherwise, it will steam in the marinade juices instead of searing the outside. Do this in a pre-heated skillet (I use cast-iron) over very high heat, cook the meat for 2 to 3 minutes on each side. It is important that the pan is very hot. Afterward, transfer the roast to the Crock Pot and cover it with the marinade and vegetables. Cover and cook per the recipe directions.

Nutrition is calculated based on the recipe as written. Additions, omissions, or substitutions will change the calculated values shown. The addition, omission, or substitution of ingredients will alter the nutritional information shown. Nutrition percentages are based on a 2000-calorie diet. The FDA recommends 80 micrograms of vitamin K.