Portuguese | Alcatra in the Slow Cooker
Posted on December 13, 2013
I normally make Alcatra in the oven but I wanted to try it in the slow cooker. This recipe is a combination of the recipe on Farm Girl Gourmet and my other recipe on here. It turned out really good. I haven't decided whether I like white or red wine the best for the liquid. Since this was a big piece of meat, I saved off half in the freezer and I'm going to pull it out later for sandwiches. Note that I have a slow cooker with a searing function, if you don't, you will need another pan to sear meat and cook onions.
Yield: 6 servings
1/2 pound bacon, cut into small dice
2 tablespoons olive oil
1 large onion, sliced thin
2 bay leaves
12 whole allspice
5 whole cloves
4 cloves garlic, minced
3 tablespoons tomato paste
salt, to taste
pepper, to taste
3 to 4 pound rump roast
bottle of red wine, topped off with water to equal 4 cups of liquid
Liberally salt and pepper all sides of the meat. Set aside.
In slow cooker, fry bacon in olive oil until crisp. Remove bacon using a slotted spoon to paper towels to drain.
Add meat to slow cooker and sear on all sides. Remove meat from slow cooker. Set aside.
Remove all but 1 tablespoon of the fat and add the onion, bay leaves, allspice, cloves, peppercorns, garlic, and tomato paste to slow cooker. Cook until the onions are soft and translucent, about 10 minutes.
Put roast on top of the onion mixture in the slow cooker. Add wine/water. Add bacon. Cover and set the slow cooker for 8 hours. At the 4 hour mark, flip the roast over, cover and continue to cook.
(Recipe by Brenda.)