I think you may be referring to Vinha Dolos (pron. veen-ya dolzh). I married a full-blooded Portuguese man (I grew up strictly meat & potatoes) and have had to learn how to cook Portuguese food, lol - everything from chourico & peppers to clamboils to this one, which is a sauce that my mother-in-law uses for many different types of meat. The measurements are not exact; you kinda have to play with it:)

1" to 1-1/2" water in pan
tomato sauce (1 large can for large roast)
salt, pepper & garlic powder or garlic salt (to taste)
1 to 2 tbs. vinegar
1 to 3 tbs. crushed red peppers (optional, dependent upon preference)
1 onion diced

Sometimes I make the sauce up the night before and marinate it, sometimes I just mix it all up, toss in meat, potatoes (cut in halves or quarters, skin on or off), and carrots and it makes a wonderful quick meal. I've used this for everything from chicken to pork to beef. Bake at 350. Use the normal cooking time you'd use for the type of meat you choose.