Portuguese Pot Roast
1 beef roast ( Tri-tip or Chuck roast, fat removed)
3 cloves garlic ( minced)
1 yellow onion (chopped)
1 can stewed tomatoes (14 1/2 oz.)
1 8 oz. can tomato sauce
1 can beef broth
1/2 cup wine (rose or white zinfadel)
6 leaves of fresh mint or 1 1/2 tea spoon dried mint
non stick spray
salt and pepper
1 teaspoon cummin
1 teaspoon ground alspice
1 teaspoon dried sweet basil leaves or fresh basil leaves
Spray pot with non stick spray. Brown garlic and onions and meat in pot. Pour in wine. Let simmer for few minutes. Add stewed tomatoes, tomato sauce, beef broth, half of mint fresh or dried, salt and pepper and cummin, alspice and sweet basil. Cover. Let it simmer for an hour. If using chuck roast, give it a little more cooking time. Make sure liquid doesn't cook away. Add more wine or beef broth if needed. Just before serving drop in the remaining mint. I cut all the fat off the meat. It doesn't matter if you end up with chunks of meat or it stays in a whole piece. Check seasonings for taste before serving. I serve the sauce with rice. Enjoy!
This recipe is not authentic Portuguese cooking. It is my recipe. I copied the flavors of the traditional sopas. My family loves this pot roast.
Back to Recipe Page
Back to Home Page
This page hosted by
Get your own Free Home Page