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- 8 garlic cloves, crushed and peeled
- 1 (26-ounce) bottle dry red wine
- 3 tablespoons double-concentrate tomato paste, (or substitute 4 1/2 tablespoons store-bought or homemade tomato paste
- 1 teaspoon chopped oregano leaves
- 2 bay leaves
- 1 tablespoon sweet paprika
- 1 tablespoon smoked sweet paprika
- 1 1/2 teaspoons crushed red pepper flakes, or more to taste
- Kosher salt, to taste
- 1 (4-pound) boneless chuck roast, tied
- Freshly ground black pepper
- 3 tablespoons olive oil, or more as needed
- 2 large yellow onions, coarsely chopped
- 1 cup water
- 1 1/2 pounds Portuguese chouriço, linguiça, or dry-cured smoked Spanish chorizo, cut into several pieces
- 1 1/2 pounds golf-ball size red potatoes, peeled (or not!)
- 1/2 pound baby carrots
- Chopped flat-leaf parsley leaves, for garnish
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- 8 garlic cloves, crushed and peeled
- 1 (26-ounce) bottle dry red wine
- 3 tablespoons double-concentrate tomato paste, (or substitute 4 1/2 tablespoons store-bought or homemade tomato paste
- 1 teaspoon chopped oregano leaves
- 2 bay leaves
- 1 tablespoon sweet paprika
- 1 tablespoon smoked sweet paprika
- 1 1/2 teaspoons crushed red pepper flakes, or more to taste
- Kosher salt, to taste
- 1 (4-pound) boneless chuck roast, tied
- Freshly ground black pepper
- 3 tablespoons olive oil, or more as needed
- 2 large yellow onions, coarsely chopped
- 1 cup water
- 1 1/2 pounds Portuguese chouriço, linguiça, or dry-cured smoked Spanish chorizo, cut into several pieces
- 1 1/2 pounds golf-ball size red potatoes, peeled (or not!)
- 1/2 pound baby carrots
- Chopped flat-leaf parsley leaves, for garnish
