Portuguese Pot Roast in Wine Garlic

Transform your dinner table with the bold, comforting flavors of Portuguese Pot Roast in Wine Garlic! This slow-cooked masterpiece features tender beef chuck roast marinated overnight in a robust blend of red wine, garlic, smoked paprika, and bay leaves, then braised to perfection in a rich broth. Infused with aromatic onions, hearty carrots, and creamy potatoes, every bite is a celebration of rustic Portuguese cuisine. The secret lies in the long, slow cooking process, creating a melt-in-your-mouth roast and a deeply flavorful sauce that's perfect for pairing with crusty bread or steamed rice. Whether you're hosting a gathering or treating your family to a special meal, this dish is sure to impress.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 lbs beef chuck roast
• 2 cups red wine
• 3 tbsp olive oil
• 6 units garlic cloves
• 1 large onion
• 3 units carrots
• 4 medium potatoes
• 2 tbsp parsley
• 1 tsp smoked paprika
• 2 units bay leaves
• 1 tsp black pepper
• 2 tsp salt
• 1 cup beef stock

Directions

Step 1

In a large bowl, combine 2 cups of red wine, 3 minced garlic cloves, 1 teaspoon of smoked paprika, 1 teaspoon black pepper, 1 teaspoon salt, and 2 bay leaves. Mix well.

Step 2

Place the 3 lbs beef chuck roast into the marinade, ensuring it is fully submerged. Cover and refrigerate for 8 to 24 hours, turning the roast occasionally to evenly marinate.

Step 3

When ready to cook, preheat your oven to 325°F (160°C).

Step 4

Heat 3 tbsp of olive oil in a large Dutch oven over medium-high heat. Remove the roast from the marinade (reserve the marinade) and pat dry with paper towels. Brown the roast on all sides, about 3-4 minutes per side. Remove the roast and set it aside.

Step 5

Add 1 large chopped onion and the remaining 3 minced garlic cloves to the pot. Sauté until fragrant and golden, about 5 minutes.

Step 6

Deglaze the pot by pouring in the reserved marinade and scraping any browned bits from the bottom of the pot.

Step 7

Return the roast to the pot and add 1 cup of beef stock. Cover the Dutch oven tightly with a lid and transfer it to the preheated oven.

Step 8

Cook the roast for 2 hours, then add 3 sliced carrots and 4 quartered potatoes to the pot. Sprinkle with 2 tsp of salt and stir gently to coat the vegetables in the braising liquid.

Step 9

Cover and return to the oven for another 2 hours, or until the beef is fork-tender and the vegetables are cooked through.

Step 10

Remove the Dutch oven from the oven and let it rest, covered, for 10 minutes. Skim off any excess fat from the surface of the sauce.

Step 11

Garnish the pot roast with 2 tbsp of chopped fresh parsley before serving.

Step 12

Serve the Portuguese Pot Roast warm with crusty bread or over steamed rice to soak up the rich, flavorful sauce.

Nutrition Facts

Serving size	(3343.2g)

Amount per serving	% Daily Value*
Calories	5152.9

Total Fat 317.0g	0%
Saturated Fat 116.1g	0%
Polyunsaturated Fat 4.2g
Cholesterol 1020.6mg	0%
Sodium 6671.5mg	0%
Total Carbohydrate 229.4g	0%
Dietary Fiber 28.0g	0%
Total Sugars 30.8g
Protein 274.5g	0%

Vitamin D 0IU	0%
Calcium 484.0mg	0%
Iron 50.0mg	0%
Potassium 9811.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.6%

Protein: 22.6%

Carbs: 18.8%