Ingredients for Alcatra Portuguese Pot Roast With Wine Bacon Garlic
- 6 slices bacon
- 2 tablespoons olive oil
- 3 lbs 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
- 1 cup Portuguese red wine
- 1 teaspoon salt
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How to Make Alcatra Portuguese Pot Roast With Wine Bacon Garlic
- 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.
- Transfer bacon to a paper towel-lined plate to drain. Set aside.
- In the bacon drippings, brown a 3-pound beef alcatra roast well on all sides over moderately high heat.
- 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.
- Sauté for 10-15 minutes, or until lightly browned.
- Stir in 2 tablespoons of tomato paste. Reduce heat, cover, and steam for 20 minutes.
- Remove half of the tomato-onion mixture and set aside.
- Return the beef roast and bacon to the Dutch oven. Spoon the remaining tomato-onion mixture on top of the roast.
- Carefully pour 1 cup of Portuguese red wine (such as Douro) and 1 teaspoon of salt around the beef roast. Bring to a simmer.
- Preheat oven to 375°F (190°C).
- Cover and bake in the preheated oven for 2 hours.
- Remove from oven and carefully turn the beef roast over in the liquid.
- Reduce oven temperature to 325°F (160°C). Bake uncovered for another 1 hour, or until the meat is falling-apart tender.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
13g
Fat
11g
Carbs
2g
