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A delicious recipe for a Azorean slow cooker pot roast, known as Alcatra in the Island of Terceira.


  • 1/2 lb bacon, cut into small pieces
  • 1 large onion
  • diced 1/2 stick butter
  • 2 bay leaves
  • 1 tablespoon whole allspice
  • 1/4 teaspoon cinnamon
  • 5 whole cloves
  • 16 peppercorns
  • 4 cloves garlic
  • minced
  • 2 tablespoons tomato paste
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 5 pound chuck roast, or rump roast
  • 2 cups red wine
  • 2 cups water
  • 1 large ceramic pot or if you have one, use a Portuguese ceramic pot called an alguidar de barro (If you don’t have a ceramic pot you can also use a large stock pot)


  • Grease the inside lining of the pot with the half stick of butter.
  • In a small bowl cut the rump roast into medium sized cubes and spread the salt and pepper over them evenly.
  • Place the roast cubes in the greased pot.
  • Now add the onion, bay leaves, allspice, cinnamon, cloves, peppercorns, garlic, bacon and tomato paste.
  • Cover the pot with the wine and water. Mix the ingredients together well.
  • Cover the pot with foil; and place in the oven at 200°C or 390°F for about 4 hours.
  • At the 4 hour mark turn the heat down to 150°C or 310°F, flip over the roast and mix the ingredients a bit. Continue to cook another 4 hours.
  • Once done, remove from the oven and let it cool down for about 10-15 minutes.




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