Carne Assada em Vinho d'Alhos (Portuguese Pot Roast in Wine and Garlic)
Source: Leite's Culinaria, Inc.
By: Mrs. Leite
Serves 6 to 8 generously

This is my mother's version of a traditional dish, and it's my favorite. Because she dispenses with the customary step of browning the meat before cooking (and uses red instead of white wine), it's simple to make—not to mention delicious. Have a hunk of crusty peasant bread nearby to sop up the gravy.

4 cups dry red wine
6-ounce can tomato paste
2 tablespoons minced fresh parsley
1 teaspoon fresh oregano
2 bay leaves
4 tablespoons paprika
1 1/2 teaspoons crushed red-pepper flakes, or more to taste
2 teaspoons salt
1 3-pound rump roast, strings removed and cut into 3 equal pieces
1 1/2 pounds Portuguesechouriçoor Spanish chorizo, cut into 6-inch pieces
10 cloves garlic, crushed
3 Spanish onions, chopped
5 cups 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, spices and salt. Set aside.

Place beef and chouriço 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°F (230°C). 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 chouriço, cover with foil and keep warm. Lower temperature to 400°F (200°C). Add potatoes and carrots and cook 30 minutes; uncover and continue cooking until meat is browned and potatoes are tender, about 30 minutes more.

NOTE: If gravy is too liquid, remove meat and vegetables, place pan on top of stove and cook uncovered over medium-high heat until reduced. If gravy is too thick, add water.)

To serve, place meat in center of large platter and ring with vegetables and chouriço. Ladle gravy on top.