Serves: 16
Total Calories: 458
The night before, marinate pot roast in vinegar or red wine, garlic clove, salt and pepper, chopped parsley, bay leaf and sliced onion.
In a large heavy pan melt 1/8 cup shortening or cooking oil and brown the pot roast. Turn as necessary until the meat is well browned.
While the meat is browning in a dish cut up the remaining ingredients and add the sauce the meat sat in overnight.
Once the meat is browned, with a knife cut slits in the pot roast and stuff each slit with some mixture. Repeat until all of the mixture is used and pour the remaining liquid from the stuffing over the meat and simmer. Add a little water. Cover the pan and continue cooking. You will need to check and see what you need to add a little more water — for about 2 hours until the meat is tender. Slice and serve with the juices left in the pan.
This Portuguese Pot Roast (Carne assada à portuguesa) recipe is from the A Taste of Brazil Cookbook. Download this Cookbook today.
