• Prep Time: 15 mins
  • Cooking Time: 8 hours
  • Serves: 4

Portuguese Pot Roast

  • Recipe Submitted by on

 Ingredients List

  • 2 cups dry red wine
  • 1 (6 ounce) can tomato paste
  • 2 tablespoons parsley flakes
  • 2 bay leaves
  • 4 tablespoons paprika
  • 1 to 1-1/2 teaspoons crushed red pepper flakes, to taste
  • 2 teaspoons salt
  • 1 (5 lb) boneless chuck roast
  • 1 lb Portuguese chourico (or linguica), cut into 6-inch pieces
  • 10 garlic cloves, peeled and crushed
  • 3 Spanish onions, peeled and cut in half or a bag of small boiling onions
  • 3 cups cold water
  • 4 medium yukon gold potatoes, peeled and quartered
  • 1 pound medium carrots, cleaned and rough chopped into 2 inch pieces
  • To Thicken the Sauce
  • 2 heaping tablespoons cornstarch
  • 1/4 cup cold water


In a medium mixing bowl, whisk the wine and water into tomato paste until smooth.
Stir in the herbs and spices and set aside.
Place beef and chourico pieces into the bottom of your crock pot. Pour the wine mixture on top.
Cover and marinate in refrigerator overnight or up to 48 hours.
When you are ready to cook the pot roast, layer the potatoes on top, then the carrots and onions and finally the chourico (or sausage).
Cover and cook on LOW for 6-8 hours. The meat will be tender and shred easily with two forks.
If gravy is too thin, remove meat and vegetables, and place the gravy in a pan on top of the stove and cook uncovered over medium-high heat until reduced. Otherwise adding cornstarch will quickly thicken the gravy. Do this by dissolving 2 heaping tablespoons of cornstarch into 1/4 cup of cold water and then adding it into the sauce. Bring the sauce to a boil. If the sauce is still to thin; repeat. NOTE: If you add cornstarch directly to the hot gravy without first dissolving in some cold water, it will immediately clump.

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