This recipe for Portuguese Pot Roast, by Jay Castro, is from The Motta Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 beef roast (chuck) 3 cloves garlic (minced) 1 yellow onion (chopped) 1 can stewed tomatoes (14.5 oz) 1 8 oz can tomato sauce and 8 oz of water 1/2 cup wine (red or white zinfadel) 6 leaves fresh mint or 1 1/2 tsp dried mint 1 tsp cumin 1 tsp ground allspice salt and pepper 1 tsp dried sweet basil or fresh basil leaves
Add a small amount of olive oil to pot. Brown garlic, onions and meat in pot. Add the wine. Let simmer for for few minutes. Add stewed tomatoes, tomato sauce, seasoning and water (adjust seasonings for taste). Let it simmer for 1 1/2 hours (depending on the size of he roast). Check to make sure liquid doesn't cook away, add more wine or water if needed.