Make a Delicious Portuguese Pot Roast with Linguica and Potatoes - Carne Assada a Moda Portuguesa
It's here - our version of a delicious family favorite - a Portuguese style Pot Roast complete with potatoes, linguica, onions, carrots, celery, tomato, garlic, wine and spices! This meal will make your kitchen smell amazing for days. Even the leftovers are heavenly, and you can make hash, sandwiches, use as toppings for pizza, etc. for the next few days.
Ingredients
3-4 lb Chuck or Angus Beef Roast (the more marbling the better!)
3 Onions
3-5 Potatoes (yellow, gold, sweet, russet - your choice!)
1 can tomato sauce
1 can diced tomatoes
3-4 tsp minced garlic
2 stalks celery
1/2 cup to 1 cup beef broth
Carrots
1 lb Linguica or Chourico
Salt
Paprika
Pepper or Hot Sauce
Garlic Powder
1 pkg Goya Seasoning or Red Hot Seasoning Blend
Red Wine
Olive Oil
Strips of Portuguese Red Finger Peppers (pickled)
Don't be afraid to mix and match from above, or use your own veggies and spices! Season this to your liking - you can't go wrong!
How To Make Pot Roast - Simple & Delicious Pot Roast Recipe #MrMakeItHappen #PotRoast #ComfortFood
Pot Roast is a Sunday Dinner Staple - The epitome of Comfort Food! You can make this dish a million different ways, but today, I am sharing one of my favorite method's to make this classic recipe come to life. I hope you enjoy!
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Shopping List:
3 - 4 lb chuck roast
2 tbs avocado oil
1 whole onion (Quartered or halved)
4 Carrots (chopped)
4 celery stalks (chopped)
1 lb red potatoes chopped
1 cup red wine (dry)
3 cups beef broth
1-2 tbsp tomato paste
1-2 tbs beef base better than bouillon
2 sprigs rosemary
1 bunch of thyme
2 bay leaves
Flour to coat roast (optional)
3 cloves of garlic (minced) or whole garlic bulb
Salt, pepper, garlic, onion powder
Slurry - 2 tbsp corn starch + 1/4 cup water (2:1 ratio - you can adjust based on desired gravy thickness)
Directions:
Preheat oven to 325.
Generously season your chuck roast with salt, pepper, onion powder, and garlic powder. Allow it to come up to room temperature and apply a thin layer of flour to all sides (optional). Heat Oil in a large pot or dutch oven. Get the pot very hot to sear your beef. Sear on both sides for about 3-5 minutes per side or until nice crust is formed. Remove the roast and add your onions and garlic and then your wine. Reduce the wine by half and add your tomato paste and beef base. Now place the chuck roast on top of the onions. Add 3 cups beef stock and top with fresh herbs and cover. Place in oven for 2 hours and then add in your vegetables for the last hour. After about 3 hours total, your roast should shred easily with a fork. (During the final 30 minutes, you can remove the lid and cook - this helps reduce the gravy and brown the roast a bit) Serve with rice, potatoes, or cauliflower mash. Garnish with chopped parsley.
Pot roast!!
Just a good ol southern comfort meal!!! #cajun #louisiana #foodyoutube #homemade #grillandchill #potroast #roast #riceandgravy #gravy #sweetcorn #cornonthecob #cajuncooking #southerncooking
Tender SIRLOIN TIP ROAST recipe!
#weekendatthecottage #easydeliciousrecipes #sirlointiproast
For the full recipe:
Preparing a SIRLOIN TIP ROAST from Ontario’s acclaimed BLACKVIEW FARM has us believing in the superior taste of grass-fed beef.
I ordered a SIRLOIN TIP ROAST and here are my tips on how to best prepare it:
ROOM TEMPERATURE – It’s very important to begin this recipe with a roast that has been brought to room temperature. Take your roast out of the fridge about an hour and a half before you prepare it for roasting. This ensures the roast will cook evenly.
SEASONING – Flavouring the roast by studding it with garlic and a rub of fresh herbs, salt and pepper adds such depth of flavour, every bite is a taste sensation. We used fresh thyme, rosemary and sage, but you can experiment with your favourite herbs to create the taste profile you like best.
ROAST TIME – The best way to achieve your desired doneness is to use a meat thermometer. See our AMAZON LINKS if you don’t have one. As a general rule: rare is 125°F / 52°C, medium rare 130°F / 57°C, medium 145°F / 63°C, well done 160°F / 71°C.
Finally, as delicious as this roast is, there’s also something to be said about serving it with the perfect accompaniments. We suggest our SPICED LIME GINGER CARROTS and our light and fluffy GARLIC MASHED POTATOES. One final suggestion - head HERE to see our 1 minute City Slicker video on how to prepare YORKSHIRE PUDDING.
A final thank you to BLACKVIEW FARM for the superior roast used in the preparation of this post. You can visit them at blackviewfarm.com
Perfectly prepared SIRLOIN TIP ROAST - there’s nothing quite like it. Enjoy!
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How To Prepare A Beef Arm Roast
Join Aliceson as she shows you how to prepare a beef arm roast in this new and updated video!
Anne Burrell's 5-Star Pot Roast | Secrets of a Restaurant Chef | Food Network
Anne uses her super secret flavor weapons to create this succulent roast with butternut squash, artichokes and dried figs!
#AnneBurrell #SecretsOfARestaurantChef #FoodNetwork #PotRoast
Watch Anne on #WorstCooks, Sundays at 8|7c from 8/6/23 to 9/10/23 and #StreamOnMax!
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Like your own private window into the kitchen of your favorite restaurant, Secrets of a Restaurant Chef reveals the concise, easy-to-master techniques of a top-level chef. By showcasing professional secrets to preparing food that is creative and full of flavor – yet never froufrou or scary – Anne Burrell translates your favorite restaurant foods into amazing at-home meals. With years of restaurant experience mixed with a pumped-up passion, Anne helps to take the mystery out of the professional kitchen and gets you making meals that are special enough for guests but easy enough for a rushed weekday evening.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pot Roast
RECIPE COURTESY OF ANNE BURRELL
Level: Easy
Total: 4 hr
Prep: 40 min
Cook: 3 hr 20 min
Yield: 4 to 6 servings
Ingredients
Extra-virgin olive oil
One 3-pound chuck roast, tied
Kosher salt
3 ribs celery, thinly sliced on the bias
2 onions, thinly sliced
1 pinch crushed red pepper
3 cloves garlic, smashed and finely chopped
1/2 cup tomato paste
1/2 cup red wine vinegar
4 cups chicken stock
3 bay leaves
2 strips orange zest (removed from the orange with a vegetable peeler)
2 star anise
1 fresh thyme bundle
2 cups 1/2-inch diced butternut squash
1 1/2 cups 1/2-inch diced Jerusalem artichokes
6 to 8 dried figs, stems removed and quartered
Directions
Preheat the oven 350 degrees F.
Coat a Dutch oven with olive oil and bring to medium-high heat.
Sprinkle the chuck roast generously with salt, add it to the Dutch oven and brown it on all sides. Remove from the pan and reserve.
Drain the excess oil, lower the heat to medium, add a few drops of new oil and add the celery, onions and crushed red pepper to the pan. Season the vegetables with salt and cook until they are soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for 1 to 2 minutes. Add the tomato paste and cook for 1 to 2 minutes. Toss in the vinegar, stir to combine and cook for 2 to 3 minutes. Stir in 3 cups of chicken stock. Taste and adjust the seasoning if needed. Toss in the bay leaves, orange zest, star anise and thyme bundle. Return the meat to the pan, cover and put the Dutch oven in the oven for 1 hour.
Remove the pan from the oven, turn the meat over and check the liquid level. If the liquid level has gone down, add about a half a cup of stock. Return the pan to the oven and cook for another hour.
Remove the pan from the oven. Remove the meat from the pan and add the squash, Jerusalem artichokes and figs. Add the final 1/2 cup of stock and stir to combine. Taste the liquid and adjust seasoning if needed. Return the meat to the pan, cover and cook for another 30 minutes.
Remove the lid to the pan and roast until the squash and Jerusalem artichokes are tender and the liquid is reduced, another 15 to 20 minutes.
Remove the pan from the oven. Remove the meat from the pan and skim off any excess fat from the surface of the cooking liquid, if need be.
Slice the meat in 1/2-inch slices and serve with the veggies and pan juices.
Cook’s Note
Wine Pairing Suggestion: Pinot Noir
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Anne Burrell's 5-Star Pot Roast | Secrets of a Restaurant Chef | Food Network