Prep 15 mins
Cook 4 hrs
This pot roast needs no knives... it's tender and absolutely delicious. "Alcatra" comes from the term "alcatre", the Portuguese word for "rump", indicating that rump roast is preferred there for pot roasts, but I've prepared this with sirloin tip roast as well with fabulous results.
- 1⁄4 lb lean bacon, diced
- 1 tablespoon olive oil
- 3 1⁄2 lbs boneless beef rump roast or 3 1⁄2 lbs sirloin tip roast
- 2 cups thinly sliced onions
- 3 cloves garlic, minced
- 2 bay leaves
- 12 whole peppercorns
- 4 whole cloves
- 3 tablespoons tomato paste
- 3 cups white wine (cheaper is better)
- 3⁄4 teaspoon salt
- In a large heavy Dutch oven, saute the bacon in the olive oil until drippings are rendered and bacon is browned a bit and crisp; transfer bacon to a paper towel-lined plate to drain.
- In the bacon drippings, brown the beef roast well on all sides over moderately high heat.
- Transfer to the plate with bacon, then add onions, garlic, bay leaves, peppercorns and cloves to the Dutch oven.
- Saute about 10 to 15 minutes or until lightly browned.
- Blend in tomato paste, lower the heat, cover and steam for 20 minutes.
- Remove and set aside half of the tomato-onion mixture; place the beef roast back into the Dutch oven with the bacon, then spoon remaining tomato-onion mixture on top.
- Carefully pour the wine and salt around the beef roast and bring to a simmer.
- Preheat oven to 375 degrees F.
- Cove and bake in the 375 degree oven for 2 hours; remove and turn beef over in the liquid.
- Lower oven temperature to 325 degrees F then bake uncovered about 1 hour longer or until meat is falling-apart tender (and it will be!).
I can't vouch for the authenticity, but this is very tasty. I used port rather than white wine. I think I would try it again without the bacon, with slightly more olive oil. I think this technique could also work with chunks of stew meat.
This was a good roast. It was not Alcatra. I served this to my very Portuguese boyfried that is strait from the Acores last night and of course he teased me about this being a good roast, but definetly not the traditional Alcatra. Maybe you should re-title the name of the recipe to exclude Alcatra. However, I would make it again using a roast because the flavors of the sauce were very good.
My husband really enjoyed this, and I found that it had a rather addictive taste as well, though, be careful with the amount of tomato paste that you add. I just added a whole can of paste rather than just three tbs, and, the tomato rather overwhelmed most of the other flavours. However, the meat was really falling apart, and since I usually have a hard time getting my hubby to eat seconds of my beef roasts, it was nice to see him ask for more, twice. Try this, but keep an eye on the fat as well. There is a lot more in this recipe than absolutely needed. But, still, VERY tasty.