Provincetown Portuguese Cookbook

Carne

Partridges Alcântara | Pork with Clams | Minho Style | Pork Chops with Port Wine Sauce | Pork Stuffed with Clams | Baked Smoked Shoulder and Rice | Portuguese Chicken | Empanada de Galinha | Chicken with Peas | Louise's Portuguese Paella | Portuguese Skewers of Beef | Chuck Roast | Chuck Roast Portuguese Style | Alcatra à la Rita | Alcatra à Moda Mariana | Mariana's Portuguese Style Chuck Roast | Feijoada | Cocoila

Roberta McKay

1 chuck roast, bone in (more flavor than boneless)

1/2 cup vinegar

Flour

1 large onion

1 large can whole tomatoes

Potatoes and carrots

Put the chuck in a large, flat pan and pour over the vinegar. Sprinkle with flour and rub into the roast. Cut up the onion and lay it on top of the meat. Add the tomatoes, broken up. Add a little water.

Cook at least 1/2 hour in a 350° oven. Add the potatoes and carrots and cook until the meat and vegetables are tender. Thicken the gravy with flour and serve.

Serves 4