Tuesday, June 23, 2009

Recipe: Portuguese Pot Roast

Description:

This recipe is closest to the one made by my grandmother, Rose Kennedy, when my sisters and I were children. This version was given to me by my cousin, Dorothy (Martin) Swan in 1979. I haven't had it since I was a teenager, but it was always a favorite of mine. Now, if I can just figure out a vegetarian substitute for the roast I might have it again someday.

It made excellent sandwiches as leftovers.

Ingredients:

2 lbs. Chuck Roast
1/2 cup vinegar
2 to 3 garlic cloves
1 tsp. salt
to taste tobasco sauce

several carrots sliced diagonally in 3 inch lengths
3 md. russet potatoes sliced into large chunks
1 lg. onion sliced into large wedges

Directions:

1. Marinate meat in the refrigerator for at least 6 hours, if possible.
2. Cook on low heat on top of stove (covered & turning frequently). Add water, if needed, to keep submersed.
3. Cook with carrots, potatoes, and if desired, onions. Cook until the roast reaches at least 145° (according to the FDA minimal standards and not family recommendations.)
4. To brown, remove most of the liquid, turn up to medium-high until desired color is achieved.

Servings:  6 to 8

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