Portuguese Pot Roast in Wine & Garlic | Just A Pinch Recipes
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...
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Ingredients
- 4 cup(s) dry red wine
- 1 can(s) (6 oz.) tomato paste
- 2 tablespoon(s) minced fresh parsley
- 1 teaspoon(s) fresh oregano, chopped
- 2 bay leaves
- 4 tablespoon(s) paprika
- 1 1/2 teaspoon(s) crushed red pepper flakes
- 2 teaspoon(s) salt
- 3 pound(s) rump roast, strings removed and cut into 3 equal pieces
- 1 1/2 pound(s) portuguese chourico, cut into 6-inch pieces
- 10 garlic cloves, crushed
- 3 spanish onions, chopped
- 5 cup(s) cold water
- 8 medium yukon gold potatoes, peeled and quartered
- 8 medium carrots, peeled and cut in half crosswise
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