Name: Portuguese Pot Roast
Cook time: 480 min
Yield: 12 servings
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); To Thicken the Sauce; 2 heaping tablespoons cornstarch; 1/4 cup cold water