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

Ingredients

• 1/4 lb lean bacon, diced
• 1 tablespoon olive oil
• 3 1/2 lbs boneless beef rump roast or 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

Directions

1. 1

   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.

2. 2

   In the bacon drippings, brown the beef roast well on all sides over moderately high heat.

3. 3

   Transfer to the plate with bacon, then add onions, garlic, bay leaves, peppercorns and cloves to the Dutch oven.

4. 4

   Saute about 10 to 15 minutes or until lightly browned.

5. 5

   Blend in tomato paste, lower the heat, cover and steam for 20 minutes.

6. 6

   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.

7. 7

   Carefully pour the wine and salt around the beef roast and bring to a simmer.

8. 8

   Preheat oven to 375 degrees F.

9. 9

   Cove and bake in the 375 degree oven for 2 hours; remove and turn beef over in the liquid.

10. 10

    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!).