By EdsGirlAngie on December 16, 2004
"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."
Serving Size: 1 (151 g)
Servings Per Recipe: 8
"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 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."
"This was definitely tender and different. This got mixed reviews, my brother didn't like it, said it was a bit sourish, I thought it was good, and my mom loved it...lol. Thanks!"
"My family found this very appealing. Very easy to fix. Will share with other members of my family."
" Yes! This is delicious! Because there are only two dining, I used about 1 1/2 lb beef, and scaled the recipe to one third. I slow cooked the meat in a castiron pot on the stovetop yesterday, and actually had my doubts about the flavor. Today it's out of this world. I feel the time is needed for the flavors to meld. Will do this again. Thank you very much for sharing this recipe with us."
"Delightfully different from our usual 'plain Jane' type pot roast! We had a dinner guest who just flipped out over it, so I sent the leftovers home with him. He reported that it was still fabulous the second time around. I made this exactly according to directions. Next time, I plan to add the red pepper flakes as Bev suggested and cut the salt somewhat. It was just the tiniest bit too salty for us, but it was truly delicious! I always seem to have good luck with your recipes, Angie. Thanks for another winner! "
"The best pot roast ever!!! My husband hates pot roast but loves this. I left out the cloves and added large white mushrooms before putting in the oven. I also just sent this recipe to my sister in MS. It's great!!"
"This is an absolutely wonderful meal that my ML makes every Christmas. The meat is fall apart tender and the juice is to die for. I usually prefer to have mostly the juice with a nice portuguese bun. Absolutely to die for."
"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 secomds 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."
"This was absolutely wonderful! Reminded me of why I love the Iberian Peninsula and the local cooking! I sauted the bacon in slices and then crumbled (easier for me) and chopped the onion really fine. Didn't use the olive oil as the bacon rendered so much fat anyway. I used port rather than white wine and 1/2 tsp of red pepper flakes as well. Served with potatoes cooked along with the roast, a green vegie, and a salad. Defintly a make again meal."