Portuguese Pot Roast - Just Dutch Oven Recipes


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Portuguese Pot Roast

4 lb Boned rump roast, (4 to 5-lbs)
2 c Red wine
3 lg Onions, sliced
1 Clove garlic
2 ts Salt
1/4 ts Pepper
1/4 c Fat
2 lg Tomatoes, thickly sliced

Marinate the roast for at least 24 hours in sauce of red wine, 2 of the onions, garlic, salt, and pepper (in refrigerator). Turn meat occasionally. Cook remaining sliced onion in hot fat in Dutch oven or heavy kettle with lid, until onion is brown; remove onion and save. Brown drained and dried roast on all sides in hot fat; add browned onion and marinade to roast; add water to cover approximately 2/3 of the meat. Cover tightly; simmer, turning meat occasionally, for 4 to 4-1/2 hours or until meat is fork tender. During last hour of cooking add sliced tomatoes; remove cover during last 30 minutes. Sauce can be strained and thickened, if desired. Yield 8-10 servings.