Carne Assada a Portuguesa Portuguese Pot Roast
Immerse yourself in the rich, comforting flavors of Carne Assada à Portuguesa, a traditional Portuguese pot roast that’s perfect for cozy family dinners. This hearty dish features a tender beef chuck roast slowly braised with fragrant garlic, sweet red bell pepper, and warming spices like paprika and cumin. Simmered in a luscious sauce of red wine, beef stock, and tomato paste, the roast absorbs every ounce of savory goodness. Nestled alongside vibrant carrots and creamy potatoes, this one-pot meal is as satisfying as it is easy to prepare. The slow cooking ensures fork-tender meat and perfectly cooked vegetables, while a final garnish of fresh parsley adds a pop of freshness to every bite. Perfect for holidays, Sunday suppers, or any night you’re craving authentic Portuguese comfort food!
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 large onion
- 5 garlic cloves
- 3 tablespoons olive oil
- 1 cup red wine
- 2 cups beef stock
- 1 large red bell pepper
- 2 bay leaves
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 2 tablespoons tomato paste
- 0.25 cup fresh parsley
- 4 medium potatoes
- 3 large carrots
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
Instructions
Preheat your oven to 325°F (165°C).
Season the beef chuck roast generously with kosher salt and black pepper on all sides.
In a large Dutch oven or ovenproof pot, heat the olive oil over medium-high heat.
Sear the beef roast on all sides until browned, about 3 minutes per side. Remove the beef and set aside.
Peel and finely chop the onions and garlic cloves. Dice the red bell pepper. Add them to the pot and sauté for 5-7 minutes until softened and fragrant.
Stir in the tomato paste, paprika, and ground cumin. Cook for 1-2 minutes to allow the spices to bloom.
Deglaze the pot with red wine, scraping the bottom to release any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
Add the beef stock, bay leaves, and fresh parsley. Stir to combine.
Return the seared beef roast to the pot, nestling it into the sauce.
Peel and quarter the potatoes and carrots. Arrange them around the roast in the pot.
Cover the pot with a lid and transfer it to the preheated oven.
Cook for approximately 3 hours, or until the beef is fork-tender and the vegetables are cooked through. Check occasionally and add a splash more beef stock if the liquid reduces too much.
Remove the pot from the oven and discard the bay leaves. Let the roast rest for 10 minutes before slicing.
Serve the beef roast with the potatoes, carrots, and sauce ladled over the top. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 625 mg | 27% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 7.9 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1498 mg | 32% | |
*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.
