Step 1

In a medium mixing bowl, whisk the wine and water into tomato paste until smooth.

Step 2

Stir in the herbs and spices and set aside.

Step 3

Place beef and chourico pieces into the bottom of your crock pot. Pour the wine mixture on top.

Step 4

Cover and marinate in the refrigerator overnight or up to 48 hours.

Step 5

When you are ready to cook the pot roast, layer the potatoes on top, then the carrots and onions and finally the chourico (or sausage).

Step 6

Cover and cook on LOW for 6-8 hours. The meat will be tender and shred easily with two forks.

Step 7

If gravy is too thin, remove meat and vegetables, and place the gravy in a pan on top of the stove and cook uncovered over medium-high heat until reduced. Otherwise adding cornstarch will quickly thicken the gravy. Do this by dissolving 2 heaping tablespoons of cornstarch into 1/4 cup of cold water and then adding it into the sauce. Bring the sauce to a boil. If the sauce is still too thin; repeat.  NOTE:  If you add cornstarch directly to the hot gravy without first dissolving in some cold water, it will immediately clump.