Prep 30 mins
Cook 3 hrs
This recipe is from Leite's Culinaria. It is wonderful. I grew up with this type of pot roast made by my grandfather. It may seem like a lot of ingredients and work, but well worth it! Chourice can be found in some local market chains or on the net at Gaspars.com
- 4 cups dry red wine
- 1 (6 ounce) can tomato paste
- 2 tablespoons minced fresh parsley
- 1 teaspoon fresh oregano, chopped
- 2 bay leaves
- 4 tablespoons paprika
- 1 1⁄2 teaspoons crushed red pepper flakes
- 2 teaspoons salt
- 1 (3 lb) rump roast, strings removed and cut into 3 equal pieces
- 1 1⁄2 lbs Portuguese chourico, cut into 6-inch pieces
- 10 garlic cloves, crushed
- 3 Spanish onions, chopped
- 5 cups cold water
- 8 medium yukon gold potatoes, peeled and quartered
- 8 medium carrots, peeled and cut in half crosswise
- In a medium mixing bowl, whisk half the wine into tomato paste until smooth.
- Stir in herbs. Set aside.
- Place beef and chourice pieces in covered (18 X 12 X 7 1/2-inch) oval roasting pan. Evenly distribute garlic and onions around meat. Pour in wine mixture. Add the water and remaining wine. Cover and marinate in refrigerator overnight or up to 48 hours.
- Preheat oven to 450 degrees. Remove pan from fridge, place on bottom rack of oven and cook covered for 2 hours. As marinade reduces to gravy, baste meat often to keep moist.
- Remove chourice, cover with foil and keep warm.
- Lower temperature to 400 degrees. Add potatoes and carrots; cook covered for 30 minutes; uncover and continue cooking until meat is browned and potatoes tender, about 30 minutes more.
- Final Comments.
- NOTE: If gravy is too liquid, remove meat and vegs, place pan on top of stove and cook uncovered over medium-high heat until reduced. If too thick, add water.
was thinking of preparing this sometime soon until I looked at the nutritional facts. I would never use anything with such a high sodium content!