Recipe by EdsGirlAngie
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.
Top Review by realbirdlady
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.
- 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
Directions See How It's Made
- 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!).