Portuguese Sopas

Serves: 5
Total Calories: 26


(5-pound) chuck roast
1 (8-ounce) can tomato sauce
1/2 medium onion, finely chopped
1/2 teaspoon black pepper
1 teaspoon salt
1 cup burgundy wine or 1/4 cup vinegar
1 cup water
1/4 cup ketchup
1/4 teaspoon garlic salt
1/2 teaspoon whole cloves
1/4 teaspoon whole cumin seed
1/2 teaspoon whole allspice
3 bay leaves
1 stick cinnamon
sprigs of mint
1 French bread
1 dill pickle


Put roast in heavy roaster (one with a lid) and place tomato sauce, onion, pepper, salt, wine, water, ketchup, and garlic salt around the roast. Put remaining spices in a tea strainer or wrap in cheesecloth. Put container with spices down into the juice. Cover roaster and cook for 3 - 3 1/2 hours at 350°.

When cooked, remove pan from heat and let cool so that all fat will come to the top of the pan. Remove fat, then add 1 1/2 - 2 quarts water (to suite taste). Simmer with meat for 30 minutes or so. Pour juice over mint and sliced French bread. Serve meat in separate bowl. Do not forget to serve with dill pickles.

Nutritional Facts:

Serves: 5
Total Calories: 26
Calories from Fat: 0

This Portuguese Sopas recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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