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    You are in: Home / Recipes / Alcatra ( Portuguese Pot Roast With Wine, Bacon & Garlic) Recipe
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    Alcatra ( Portuguese Pot Roast With Wine, Bacon & Garlic)

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 15 mins

    15 mins

    4 hrs

    EdsGirlAngie's Note:

    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.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      In the bacon drippings, brown the beef roast well on all sides over moderately high heat.
    3. 3
      Transfer to the plate with bacon, then add onions, garlic, bay leaves, peppercorns and cloves to the Dutch oven.
    4. 4
      Saute about 10 to 15 minutes or until lightly browned.
    5. 5
      Blend in tomato paste, lower the heat, cover and steam for 20 minutes.
    6. 6
      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.
    7. 7
      Carefully pour the wine and salt around the beef roast and bring to a simmer.
    8. 8
      Preheat oven to 375 degrees F.
    9. 9
      Cove and bake in the 375 degree oven for 2 hours; remove and turn beef over in the liquid.
    10. 10
      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!).

    Ratings & Reviews:

    • on December 12, 2009


      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.

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    • on November 26, 2007


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 10, 2014


      My ex wife is from the Azores and she use to make authentic Portuguese alcatra all of the time. I have to admit that it is one of my most favorite meals. I haven't had this version yet, but am looking forward to trying it. The authentic alcatra is made in a clay pot with lard lining the sides and there is no mention of tomato paste, so I might leave that out, but this recipe sounds good and I can't wait to try it. I still have my ex wife's recipe, if anyone can read Portuguese.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)


    Nutritional Facts for Alcatra ( Portuguese Pot Roast With Wine, Bacon & Garlic)

    Serving Size: 1 (151 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 175.2
    Calories from Fat 73
    Total Fat 8.1 g
    Saturated Fat 2.3 g
    Cholesterol 9.6 mg
    Sodium 389.9 mg
    Total Carbohydrate 7.7 g
    Dietary Fiber 0.9 g
    Sugars 3.2 g
    Protein 2.4 g

    The following items or measurements are not included:

    boneless beef rump roast


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