Portuguese Beef Roast | Tender Carne Assada Recipe

Name: Portuguese Beef Roast | Tender Carne Assada Recipe
Prep time: 15 min
Cook time: 3 h 50 min
Total time: 3 h 15 min
Yield: 6 Servings
Cuisine: Portuguese
Ingredients: 4 to 5 lb / 1.81 to 2.27 kg beef bottom round roast; 1 large onion, sliced; 4 cloves garlic, minced; 2 dried bay leaves; 1 tsp / 2.30 g of paprika; Salt and pepper to taste; Olive oil; 1 cup / 236.59 ml of beer or red wine; 1 cup / 236.59 ml of water

Savor this authentic Portuguese beef roast. Learn how to make a tender carne assada Portuguese recipe using rich wine, garlic, and savory spices.

3 h 15 min 6 servings Easy Prep time 15 min Cooking Time 3 h 50 min

Beef Recipes

0 comments

96.2k views

You’ll Love This Portuguese Beef Roast | Tender Carne Assada Recipe

This authentic Portuguese beef roast is the definitive solution for anyone seeking a deeply flavorful, comforting Sunday dinner that perfectly honors Old World traditions. By using a time-tested carne assada Portuguese recipe, the meat transforms into a tender masterpiece. This authentic Azorean slow baked bottom round roast benefits immensely from a traditional portuguese wine beer marinated roast beef method that guarantees maximum succulence and a rich, savory pan gravy.

Ingredients

4 to 5 lb / 1.81 to 2.27 kg beef bottom round roast1 large onion, sliced4 cloves garlic, minced2 dried bay leaves1 tsp / 2.30 g of paprikaSalt and pepper to tasteOlive oil1 cup / 236.59 ml of beer or red wine1 cup / 236.59 ml of water

Equipment:

13x9 in / 33 x 23 cm Pyrex baking dishMeasuring cupsMeasuring spoonsChef's knifeCutting boardMeat thermometerCarving knife

Directions

Preheat oven to 400°F / 204°C.
Place the onions in the center of a 13" x 9" / 33 x 23 cm Pyrex baking dish and place the roast on top of the onions, with the fat facing up.
Pour the beer or red wine over the roast.
Mix together the salt and pepper, then rub it over the roast and sprinkle the roast with paprika.
Sprinkle the minced garlic over the roast.
Place one bay leaf underneath the roast and one bay leaf on top.
Drizzle the roast with olive oil.
Add the water to the bottom of the baking dish.
Place the roast on the center rack uncover and bake for 30 minutes.
Then reduce the oven temp to 350°F / 177°C and bake uncovered for 2 and 1/2 hours.
If pan juices evaporate completely during baking add a little more water to the pan.
Remove from oven and let rest for 15 minutes before slicing.
Serve warm with pan juices poured over each slice.

Adapted from a recipe by For the Love of Portuguese Food