Portuguese Pot Roast

• Meat

  • 1 (5 lb boneless chuck, boneless roast

• Produce

  • 2 Bay leaves
  • 1 lb Carrots, medium
  • 10 Garlic cloves
  • 2 tbsp Parsley flakes
  • 3 Spanish onions
  • 4 Yukon gold potatoes, medium

• Canned Goods

  • 1 (6 ounce can Tomato paste

• Baking & Spices

  • 2 heaping tbsp Cornstarch
  • 4 tbsp Paprika
  • 1 tsp Red pepper flakes
  • 2 tsp Salt

• Beer, Wine & Liquor

  • 2 cups Red wine, dry

• Liquids

  • 3 1/4 cups Water

• Other

  • 1 lb Portuguese chourico (or linguica, cut into 6-inch pieces

Found on kitchendreaming.com

Description

Ingredients

• 2 cups dry red wine
• 1 (6 ounce) can tomato paste
• 2 tablespoons parsley flakes
• 2 bay leaves
• 4 tablespoons paprika
• 1 to 1-1/2 teaspoons crushed red pepper flakes, to taste
• 2 teaspoons salt
• 1 (5 lb) boneless chuck roast
• 1 lb Portuguese chourico (or linguica), cut into 6-inch pieces
• 10 garlic cloves, peeled and crushed
• 3 Spanish onions, peeled and cut in half or a bag of small boiling onions
• 3 cups cold water
• 4 medium yukon gold potatoes, peeled and quartered
• 1 pound medium carrots, cleaned and rough chopped into 2 inch pieces
• 2 heaping tablespoons cornstarch
• 1/4 cup cold water

Directions

• In a medium mixing bowl, whisk the wine and water into tomato paste until smooth.
• Stir in the herbs and spices and set aside.
• Place beef and chourico pieces into the bottom of your crock pot. Pour the wine mixture on top.
• Cover and marinate in refrigerator overnight or up to 48 hours.
• When you are ready to cook the pot roast, layer the potatoes on top, then the carrots and onions and finally the chourico (or sausage).
• Cover and cook on LOW for 6-8 hours. The meat will be tender and shred easily with two forks.
• If gravy is too thin, remove meat and vegetables, and place the gravy in a pan on top of the stove and cook uncovered over medium-high heat until reduced. Otherwise adding cornstarch will quickly thicken the gravy. Do this by dissolving 2 heaping tablespoons of cornstarch into 1/4 cup of cold water and then adding it into the sauce. Bring the sauce to a boil. If the sauce is still to thin; repeat. NOTE: If you add cornstarch directly to the hot gravy without first dissolving in some cold water, it will immediately clump.