Portuguese Pot Roast

An online recipe with instructions for making Portuguese Pot Roast. This pot roast is cooked with mushrooms and onions, cooked in burgundy wine and tomato sauce and spiced with cumin, allspice, and bay leaves.

Ingredients

- 1/4 pound of bacon, diced
- 1 tablespoon of olive oil
- 3-1/2 lbs boneless beef rump roast or sirloin tip roast
- 2 cups chopped or thinly sliced onions
- 3 cloves of garlic, minced
- 2 bay leaves
- 12 whole peppercorns
- 4 whole cloves
- 3 tablespoons of tomato paste
- 3 cups of red or white wine
- 3/4 teaspoon of salt

Instructions

Preheat the oven to 375 degrees F.

In a dutch oven type saucepan, saute the bacon in the olive oil until the fat has rendered and the bacon is browned and crisp. Remove the cooked diced bacon from the Dutch oven and drain it on a paper towel.

In the Dutch oven, over moderately high heat, brown the roast well on all sides in the bacon drippings Remove the browned meat from the pan Set it aside on a plate with the cooked diced bacon.

Add to the bacon drippings in the Dutch oven the onions, garlic, bay leaves, peppercorns, and cloves Saute until the onions are lightly brown, usually about 10 or 15 minutes. Blend in the tomato paste, lower the heat, and simmer for 20 minutes.

Place the beef and bacon in the Dutch oven and spoon the tomato mixture over the meat. Pour the wine and salt around the beef (not over it) an bring to a simmer. Cover the roast in the Dutch oven and bake it at 375 for 2 hours.

Turn the meat over in the pan, reduce the heat to 325 degrees F, and cook un-covered about an hour longer, until the meat is fork tender and falling apart.

Variantion

One of our favorite recipes for this dish uses chuck roast, burgundy wine instead of white wine, and sauteed mushrooms added toward the end of the cooking time.