Get ready to transport your kitchen to the sun-drenched hills of Portugal with this mouthwatering Carne Assada recipe that promises to turn an ordinary dinner into an extraordinary culinary experience! This slow-cooked pot roast isn't just a meal; it's a journey through traditional Portuguese flavors that will have your family begging for seconds. Imagine tender, succulent beef infused with rich wine, aromatic garlic, and warm paprika, creating a dish that's both rustic and elegant.
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Cuisine: Portuguese
Serves: 6 servings
Ingredients
- 3 lbs beef chuck roast
- 2 onions, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp olive oil
- 1 tbsp paprika
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 3 lbs of beef chuck roast, 2 sliced onions, 4 minced garlic cloves, 2 cups of beef broth, 1 cup of red wine, 2 tablespoons of olive oil, 1 tablespoon of paprika, and salt and pepper to taste.
- Preheat your oven to 325°F (163°C). This will ensure that your pot roast cooks evenly and thoroughly.
- In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Once the oil is hot, carefully add the beef chuck roast to the pot. Sear the roast on all sides until it is browned, about 4-5 minutes per side. This step enhances the flavor of the meat.
- Once the roast is browned, remove it from the pot and set it aside on a plate. In the same pot, add the sliced onions and minced garlic. Sauté them for about 3-4 minutes, or until the onions are translucent and fragrant.
- Sprinkle the paprika over the sautéed onions and garlic, stirring to combine and allow the spices to bloom for about 1 minute.
- Return the beef roast to the pot, placing it on top of the onion and garlic mixture. Pour in the beef broth and red wine, ensuring that the liquid covers at least half of the roast. Season generously with salt and pepper to taste.
- Bring the liquid to a gentle simmer, then cover the pot with a lid. Transfer the pot to the preheated oven and let it cook for about 3 hours. The low and slow cooking will tenderize the meat and infuse it with the flavors of the broth and wine.
- After 3 hours, carefully remove the pot from the oven. Check the roast for tenderness; it should be fork-tender and easily shred with a fork. If it needs more time, cover and return it to the oven for an additional 30 minutes.
- Once the roast is done, remove it from the pot and let it rest for about 10-15 minutes before slicing. Meanwhile, you can strain the cooking liquid to remove the onions and garlic if desired, or serve it as a sauce.
- Slice the roast against the grain and serve it with the sauce drizzled over the top. This dish pairs well with rice, mashed potatoes, or crusty bread to soak up the delicious sauce.
- Enjoy your Portuguese Pot Roast Carne Assada with family and friends!
Tips
- Choose the right cut: Chuck roast is ideal for this recipe due to its marbling, which ensures a tender and flavorful result.
- Searing is crucial: Take time to properly brown the meat before slow cooking. This step locks in flavor and creates a beautiful caramelized exterior.
- Low and slow is the secret: Cooking at a low temperature (325°F) for a long time breaks down tough muscle fibers, resulting in melt-in-your-mouth meat.
- Wine matters: Use a good quality red wine you'd actually enjoy drinking. The flavor concentrates during cooking.
- Let it rest: Always allow the roast to rest after cooking to redistribute the juices, ensuring each slice is incredibly moist.
- Make ahead friendly: This dish tastes even better the next day, so don't hesitate to prepare it in advance.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 5g
Protein: 40g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 120mg
