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.
The Story of Portuguese Beef Roast | Tender Carne Assada Recipe
This traditional Sunday dish traces its roots back to the sun-drenched hillsides of the Azores and mainland Portugal. Home cooks traditionally relied on slow oven-roasting to transform leaner cuts of beef into exceptionally tender family feasts. The aromatic combination of garlic, paprika, and wine creates a deeply savory pan sauce that mirrors the historic coastal taverns in Portugal.
Pair this magnificent center piece with golden roasted potatoes or a pile of buttery white rice to soak up the glorious juices. A crisp green salad dressed with a sharp red wine vinaigrette offers the perfect contrast to the rich meat. Garlic-sauteed broccoli rabe or roasted carrots add a vibrant splash of color and nutrition to your dinner table.
Ingredients
Equipment:
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.
Recommended Drink Pairings:
Pair this rich dish with a full-bodied Portuguese red wine from the Douro Valley or a robust Dão Alfrocheiro, which beautifully cut through the savory fat. Alternatively, an international Cabernet Sauvignon, Syrah, or a dark, malty European amber lager will complement the deep garlic, onion, and roasted undertones wonderfully.
Adapted from a recipe by For the Love of Portuguese Food
Nutritional Facts (Per Serving)
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