Alcatra Portuguese Pot Roast with Wine Bacon Garlic
Indulge in the rich and comforting flavors of Alcatra, a traditional Portuguese pot roast that combines tender beef chuck, smoky bacon, and aromatic garlic simmered to perfection in a luscious red wine sauce. This slow-cooked masterpiece, infused with layers of paprika, bay leaves, and subtle hints of whole cloves, is a celebration of Azorean-style cooking. The robust sauce, created with caramelized onions, tomato paste, and beef broth, envelopes the roast in a depth of flavor that will have everyone coming back for seconds. Perfectly suited for a cozy family dinner or a special occasion, this Alcatra pairs beautifully with boiled potatoes, crusty bread, or steamed white rice to soak up every last drop of the rich, velvety sauce. With its irresistible aroma and melt-in-your-mouth tenderness, this classic pot roast with wine, bacon, and garlic is sure to become a treasured favorite.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 6 slices Bacon
- 8 cloves Garlic cloves
- 2 large Yellow onions
- 2 cups Red wine
- 1 cup Beef broth
- 2 tablespoons Tomato paste
- 2 tablespoons Olive oil
- 3 whole Bay leaves
- 5 pieces Whole cloves
- 1 teaspoon Paprika
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
Instructions
Preheat your oven to 325°F (165°C).
Cut the bacon into small pieces. Peel and chop the onions into large chunks. Peel and leave the garlic cloves whole.
Season the beef chuck roast with 1 teaspoon of salt and 1/2 teaspoon of ground black pepper.
Heat the olive oil in a large Dutch oven on medium-high heat. Sear the beef on all sides until brown, about 3-4 minutes per side. Remove the beef and set it aside.
In the same pot, cook the bacon until crispy. Remove the bacon pieces and set them aside, leaving the rendered fat in the pot.
Add the chopped onions to the pot and sauté in the bacon fat for 5-7 minutes, until softened and slightly caramelized. Add the whole garlic cloves and cook for another 2 minutes.
Stir in the tomato paste, paprika, and remaining salt and pepper. Cook for 1-2 minutes until the tomato paste darkens slightly.
Deglaze the pot with the red wine, scraping up any browned bits at the bottom. Bring the wine to a simmer and let it cook for 2-3 minutes.
Return the seared beef to the pot. Add the cooked bacon pieces, beef broth, bay leaves, and whole cloves. Ensure the liquid covers about two-thirds of the meat. If needed, add a little more beef broth or wine.
Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook the roast for 3.5 to 4 hours, turning the beef halfway through to ensure even cooking.
Remove the pot from the oven and allow the roast to rest for 10-15 minutes before slicing.
Serve the Alcatra with its reduced sauce ladled over the top. Complement it with boiled potatoes, crusty bread, or steamed white rice.
Nutrition Facts
Calories |
4501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.5 g | 408% | |
| Saturated Fat | 119.5 g | 598% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 1068 mg | 356% | |
| Sodium | 7294 mg | 317% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 20.0 g | ||
| Protein | 271.3 g | 543% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 346 mg | 27% | |
| Iron | 42.0 mg | 233% | |
| Potassium | 5623 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
