Carne Assada A Portuguesa (Portuguese Pot Roast)

• 4 -5 lbs boned rump roast
• 2 cups red wine
• 3 large onions, sliced
• 1 garlic clove, minced
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 1/4 cup oil
• water
• 2 large tomatoes, thickly sliced

1. Marinade:.
2. Place roast in a glass oblong pan, add red wine, 2 sliced onions, garlic, salt and pepper.
3. Put in refrigerator and marinate for 24 hrs and turn a few times.
4. Heat oil in a dutch oven or heavy kettle with lid, add the remaining 1 sliced onion, brown, remove and save for later.
5. Remove roast from marinade, drain and dry. Save marinade for later.
6. Brown roast in hot oil on all sides, add browned onions and marinade.
7. Add water. Water should cover 2/3's of the roast.
8. Cover tightly and simmer for 4 to 4 1/2 hours, turning occasionally.
9. The last half hour, add sliced tomatoes and cook uncovered for the last 30 minutes.
10. You can strain and thicken the sauce, if desired.

rump roast, red wine, onions, garlic, salt, black pepper, oil, water, tomatoes

Taken from www.food.com/recipe/carne-assada-a-portuguesa-portuguese-pot-roast-370941 (may not work)