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
- 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.