Best Easy Portuguese Slow Cooker Pot Roast Alcatra Recipes

EASY PORTUGUESE SLOW COOKER POT ROAST (ALCATRA)

Easy Portuguese Slow Cooker Pot Roast (Alcatra) image

This is a Portuguese pot roast recipe called Alcatra. It's a traditional dish in Azorean cuisine, from Terceira Island off the west coast of Portugal. Azorean grass-fed cattle provide tasty natural beef, and the warm spices add an amazing rich flavor. It's a trusted recipe that usually pleases all, and it's one you'll be...

Provided by Vickie Parks

Categories Roasts

Time 8h30m

Number Of Ingredients 14

Ingredients

1/2 lb bacon, cut into small pieces
1 large onion, diced
2 bay leaves
1 Tbsp whole allspice
1/4 tsp ground cinnamon
5 whole cloves
16 peppercorns
4 clove garlic, minced
2 Tbsp tomato paste
2 tsp salt
1 tsp black pepper
4 lb beef chuck roast or rump roast
2 c red wine
2 c water (or more, if needed)

Steps:

1. In a large stock pot, add the bacon and fry over medium-high heat just until crisp.
2. Add the onion, bay leaves, allspice, cinnamon, cloves, peppercorns, garlic and tomato paste. Cook until onions are soft, about 10 minutes. Transfer the onion mixture to slow cooker.
3. Season the roast with salt and pepper, then cut the roast into medium-sized cubes. Place the roast chunks on top of the onion mixture in the slow cooker.
4. Add the wine and water to the stock pot, stirring to scrape up all of the browned bits on the bottom, and allow it to boil for 5 minutes. Pour the wine mixture over the roast, and top with the bacon. Add more water, if necessary.
5. Cover and set the slow cooker for about 8 hours. At the 4 hour mark, flip the roast over, cover and continue to cook another 4 hours or until thoroughly done.

PORTUGUESE POT ROAST

Portuguese Pot Roast image

This Crock Pot Portuguese Pot Roast is a quick and flavorful weeknight meal. The broth is fragrant and flavorful with a depth of flavor from red wine and a touch of spiciness from the red pepper flakes. The potatoes and carrots are tender and the meat is moist and delicious.

Provided by Ronda Eagle | Kitchen Dreaming

Categories Dinner

Number Of Ingredients 16

Ingredients

5 lb Chuck roast (boneless)
2 cups dry red wine
6 oz tomato paste
2 tablespoons parsley flakes
2 bay leaves
4 tablespoons paprika
1 to 1-1/2 teaspoons crushed red pepper flakes (, to taste)
2 teaspoons salt
1 lb Portuguese chourico or linguica ((cured Spanish sausage) cut into pieces)
10 garlic cloves (, peeled and crushed)
3 medium onions (, peeled and cut in half or a bag of small boiling onions)
3 cups cold water
4 medium Yukon gold potatoes (, peeled and quartered)
1 pound carrots (, cleaned and rough chopped into 2 inch pieces)
2 heaping tablespoons cornstarch
1/4 cup cold water

Steps:

In a medium mixing bowl, whisk the wine and water into tomato paste until smooth.
Stir in the herbs and spices and set aside.
Place beef and chourico pieces into the bottom of your crock pot. Pour the wine mixture on top.
Cover and marinate in the refrigerator overnight or up to 48 hours.
When you are ready to cook the pot roast, layer the potatoes on top, then the carrots and onions and finally the chourico (or sausage).
Cover and cook on LOW for 6-8 hours. The meat will be tender and shred easily with two forks.
If gravy is too thin, remove meat and vegetables, and place the gravy in a pan on top of the stove and cook uncovered over medium-high heat until reduced. Otherwise adding cornstarch will quickly thicken the gravy. Do this by dissolving 2 heaping tablespoons of cornstarch into 1/4 cup of cold water and then adding it into the sauce. Bring the sauce to a boil. If the sauce is still too thin; repeat. NOTE: If you add cornstarch directly to the hot gravy without first dissolving in some cold water, it will immediately clump.

Nutrition Facts : Calories 437 kcal, Sugar 4 g, Sodium 1153 mg, Fat 26 g, SaturatedFat 9 g, Carbohydrate 20 g, Fiber 4 g, Protein 25 g, Cholesterol 91 mg, ServingSize 1 serving

ALCATRA ( PORTUGUESE POT ROAST WITH WINE, BACON & GARLIC)

Alcatra ( Portuguese Pot Roast With Wine, Bacon & Garlic) image

This pot roast needs no knives... it's tender and absolutely delicious. "Alcatra" comes from the term "alcatre", the Portuguese word for "rump", indicating that rump roast is preferred there for pot roasts, but I've prepared this with sirloin tip roast as well with fabulous results.

Provided by EdsGirlAngie

Categories Roast Beef

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1/4 lb lean bacon, diced
1 tablespoon olive oil
3 1/2 lbs boneless beef rump roast or 3 1/2 lbs sirloin tip roast
2 cups thinly sliced onions
3 cloves garlic, minced
2 bay leaves
12 whole peppercorns
4 whole cloves
3 tablespoons tomato paste
3 cups white wine (cheaper is better)
3/4 teaspoon salt

Steps:

In a large heavy Dutch oven, saute the bacon in the olive oil until drippings are rendered and bacon is browned a bit and crisp; transfer bacon to a paper towel-lined plate to drain.
In the bacon drippings, brown the beef roast well on all sides over moderately high heat.
Transfer to the plate with bacon, then add onions, garlic, bay leaves, peppercorns and cloves to the Dutch oven.
Saute about 10 to 15 minutes or until lightly browned.
Blend in tomato paste, lower the heat, cover and steam for 20 minutes.
Remove and set aside half of the tomato-onion mixture; place the beef roast back into the Dutch oven with the bacon, then spoon remaining tomato-onion mixture on top.
Carefully pour the wine and salt around the beef roast and bring to a simmer.
Preheat oven to 375 degrees F.
Cove and bake in the 375 degree oven for 2 hours; remove and turn beef over in the liquid.
Lower oven temperature to 325 degrees F then bake uncovered about 1 hour longer or until meat is falling-apart tender (and it will be!).