Alcatra Portuguese Pot Roast With Wine Bacon Garlic Recipe

Ingredients for Alcatra Portuguese Pot Roast With Wine Bacon Garlic

• Lean Bacon
• 2 tablespoons olive oil
• Boneless Beef Rump Roast
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon black peppercorns
• 6 whole cloves
• 2 tablespoons tomato paste
• White Wine
• 1 teaspoon salt

How to Make Alcatra Portuguese Pot Roast With Wine Bacon Garlic

1. In a large heavy Dutch oven, sauté 6 slices of bacon in 2 tablespoons of olive oil until drippings are rendered and bacon is browned and crisp.
2. Transfer bacon to a paper towel-lined plate to drain. Set aside.
3. In the bacon drippings, brown a 3-pound beef alcatra roast well on all sides over moderately high heat.
4. Transfer the roast to the plate with the bacon. Add 1 large onion, chopped; 4 cloves garlic, minced; 2 bay leaves; 1 teaspoon black peppercorns; and 6 whole cloves to the Dutch oven.
5. Sauté for 10-15 minutes, or until lightly browned.
6. Stir in 2 tablespoons of tomato paste. Reduce heat, cover, and steam for 20 minutes.
7. Remove half of the tomato-onion mixture and set aside.
8. Return the beef roast and bacon to the Dutch oven. Spoon the remaining tomato-onion mixture on top of the roast.
9. Carefully pour 1 cup of Portuguese red wine (such as Douro) and 1 teaspoon of salt around the beef roast. Bring to a simmer.
10. Preheat oven to 375°F (190°C).
11. Cover and bake in the preheated oven for 2 hours.
12. Remove from oven and carefully turn the beef roast over in the liquid.
13. Reduce oven temperature to 325°F (160°C). Bake uncovered for another 1 hour, or until the meat is falling-apart tender.