Red Wine Portuguese Pot Roast

Instructions for making a Portuguese pot roast that includes burgundy wine, mushrooms, tomato sauce, allspice, cumin, and bay leaf in its ingredients.

Ingredients

- 4 to 5 pound chuck roast
- 1 tablespoon of cumin
- 1 tablespoon of allspice
- 1 (16 ounce) can of tomato sauce (sometimes I only use 8 ounces)
- 1 tomato sauce can of water
- 1 cup of burgundy wine
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 whole bay leaves
- 1 cup of sliced mushrooms
- salt to taste
- pepper to taste

Instructions

Preheat the oven to 400 degrees F Rub the roast all over with cumin and allspice. Brown the roast in the 40 degree oven (or brown on both sides in a skillet) Mix the tomato sauce, water, wine, onion and garlic, bay leaves, mushrooms, salt and pepper. Reduce the oven temperature to 325 degrees. Pour the sauce over the meat. Cook at 325 degrees for for 2 or 3 hours or until very tender. Service with saffron rice or with plain white or brown rice.