Authentic Azorean Alcatra Recipe: Terceira Pot Roast
| Prep time | 15 min |
| Cooking Time | 8 h |
| Ready In | 8 h 15 min |
| Level of Difficulty | Moderate |
| Servings | 6 |
Directions
- Grease the inside lining of the clay pot with the half stick of butter.
- In a small bowl cut the rump roast into medium sized cubes and spread the salt over them evenly.
- Place the roast cubes in the greased clay pot.
- Now add the onion, bay leaves, allspice, garlic, and bacon.
- Cover the pot with the wine and water and mix the ingredients together well.
- Cover the pot with foil and place in the oven for about 4 hours at 200°C or 390°F.
- 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.
Ingredients
5 pound (2.27 kg) chuck roast or rump roast1/2 lb (227 g) bacon, cut into small pieces1/2 stick (57 g) butter2 bay leaves1 tablespoon (15 g) whole allspice4 cloves garlic, minced1 large onion, diced2 cups (473 ml) white wine2 cups (473 ml) water2 teaspoons (12 g) salt1 large unglazed clay pot (presoaked)