Brazilian Pot Roast

Pot roast is among the top 5 favorite meals. It makes a GREAT leftover for lunches. I get stuck on the traditional pot roast recipe (roast, onion soup mix, carrots, potatoes, onions etc). And that's just fine, but when I find one a little different, I've got to try it. 

The important part of this is the gremolata. That is quite Brazilian and really adds to the flavor of this roast. 

Brazilian Pot Roast
Recipe from Cuisine at Home Oct 2018

Serves 8

For the pot roast:

Photo from Cuisine at Home


• 2 T olive oil
• 1 beef chuck roast (4.5-5lbs), seasoned with salt and pepper
• 2 c diced onions
• 1/4c flour
• 2 T each tomato paste and minced fresh garlic
• 2 serrano chiles, seeded and minced
• 1 T chili powder
• 2 tsp dried oregano
• 1 tsp each salt and pepper
• 1/2 c dry red wine
• 1 c diced tomatoes, drained
• 1/2 c beef broth
• 2 bay leaves

For the Gremolata

• 1/4 c minced parsley
• 2 T orange zest
• 1 tsp minced garlic

For the pot roast, heat oil in a Dutch oven or skillet over medium-high heat until shimmering.  Brown roast on both sides, 4-5 minutes per side. Transfer to a slow cooker. 

Stir onion, flour, tomato paste, garlic, serrano, chili powder, oregano, salt and pepper into skillet, cook for 2 minutes. 

Deglaze with wine. Cook wine until nearly evaporated. Stir in diced tomatoes, broth, and bay leaves; bring to a boil and cook until thick, 3-4 minutes. Pour tomato mixture over roast.

Cover slow cooker and cook roast until fork tender on high setting, 4 hours or low setting 7-8 hours. Transfer roast to a platter. Strain sauce, discard solids. Skim fat from surface of sauce. 

For the gremolata, combine parsley, orange zest and garlic. Serve roast with sauce and top with gremolata.