Portuguese Pot Roast

  • Marinade:
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • ¼ cup white vinegar
  • 1¼ cup  red wine
  • 1 tablespoon horseradish
  • 1 tablespoon brown sugar
  • 1¼ teaspoon salt
  • ¼ teaspoon pepper
  • Roast:
  • 3 to 4 pound chuck or rump roast
  • ½ cup flour
  • 2 tablespoons oil
  • Gravy
  • Cornstarch and water
  1. Place roast in a medium size bowl. In a separate bowl, mix together onion, garlic, vinegar, wine, sugar, horseradish salt. Pour over roast and let marinade overnight in refrigerator.
  2. Remove roast from marinade and keep marinade for later. Pat dry roast and coat in flour. Add oil to pot and brown roast.
  3. Pour half of the marinade over roast and simmer until tender. Add remaining marinade throughout cooking to keep meat tender.
  4. Remove roast from pot and set aside. Turn heat to medium high. Combine cornstarch and water and add to juices to thicken gravy. Stir continuously until thickened.
  5. Slice roast and serve with gravy.


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