Growing up, my mother and grandmother would make the most amazing pot roasts, turkeys and chicken in this marinade. I find slow roasting a recipe like this to be so comforting! Today I needed to be home to do laundry, dust and vacuum and so it was the perfect day to slow cook a roast. Your home will smell amazing, too, and you’ll be ready to eat when this is done!
1 beef pot roast
2 links or 1 pound chourico (Portuguese smoked sausage) or your favorite smoked sausage
2 cans tomato sauce
2 cans of water
1 large can of beer or 12 oz. dry white wine (I prefer to use beer)
Lots of onion and garlic powder
1 to 2 tbsp. fresh red crushed pepper or a little dry to taste (called Pimento Moida) or 2 tsp. dried red crushed pepper
Generous sprinkling of garlic and onion powder
Salt to taste
Make the marinade in a large roasting pan. Place the roast into the pan, cover and marinate overnight if you can. Bake roast in the marinade covered in a 350F oven. Baste a few times while cooking. Take off the lid the last half hour to continue browning. Let rest and carve.
My Mom added potatoes and carrots around the roast the last hour of cooking.
Strain two cups of broth. Heat up in a saucepan. In a small bowl combine 2 tbsp. cornstarch or flour and 2 tbsp. of cold water. Slowly add to broth and bring to a boil to thicken. Serve with Turkey.
(In the margin: Use the same recipe to make Roast Beef and Chicken)
Tomorrow I will use the leftovers to make my grandmother’s Tortella recipe which can be found on the website as well. Two dinners in one!