Today I bring you a delicious recipe for a Portuguese slow cooker pot roast, known as Alcatra. This is a simple & easy version to make one of the most traditional dishes in Azorean (Terceira Island) cuisine. Alcatra combines history and tradition in the ingredients, recipe and cooking process. Azorean grass fed cows provide the tasty natural beef. Spices from the Indian Trade add amazing flavor. The slow cooking in the traditional (non-glazed) ceramic pot brings a medieval touch. The result is an unbelievably rich flavor and unique taste combining seared bacon with delicious beef and exotic spices. Call your friends and celebrate! This is one you will surely enjoy.

Ingredients:
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, 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)

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