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 Portuguese chourico or 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

1. In a medium mixing bowl, whisk half the wine into tomato paste until smooth. Stir in herbs, spices and salt. Set aside.
2. Place beef and chourico 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.
3. 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.
4. Remove chourico, 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.
5. To serve, place meat in center of large platter and ring with vegetables and chourico. Ladle gravy on top.