Rich Azores Slow Cooked Pot Roast (Alcatra)
Prep time
Cook time
Total time
This is a traditional dish from Terceira, an Island in the Azores. It's made with red wine, it's rich and full of flavour. Your house will smell amazing!
Recipe type: Main
Cuisine: Portugal
Serves: 6 to 8 servings
  • 3½ lbs blade (you can also use chuck roast or outside round), cut in large pieces
  • 1 large veal shank (with the marrow, no meat needed)
  • 5.3 oz pancetta (toucinho) or thick cut bacon (roughly 150 g), chopped
  • 1 whole garlic head, with all cloves attached and outer white skin removed
  • 1 medium onion, diced
  • 1 tbs pig fat
  • 1 tbs unsalted butter
  • 1 tbs whole allspice
  • 1½ cups red wine
  • ¾ cups water
  • 1 tsp course salt
  1. Preheat the oven to 350 ºF (170 ºC).
  2. Cut the top off the garlic head to show all the garlic cloves.
  3. Place the garlic head on the bottom of the pot in the centre.
  4. Place the chopped pancetta on the bottom all around the garlic head.
  5. Add one layer of pieces of meat on top of the garlic and pancetta, along with the beef shank.
  6. Add half the diced onion evenly over the layer of meat.
  7. Sprinkle half the allspice evenly over the onion.
  8. Repeat the last three steps - layer of meat, remaining onions and remaining allspice.
  9. add little pieces of the butter and pig fat over the meat.
  10. Pour the water over the meat.
  11. Pour the red wine over the meat.
  12. Sprinkle the course salt evenly over the meat.
  13. Cover the pot with aluminum foil (or lid if using a dutch oven)
  14. Place the pot in the oven for 2 hours, 30 minutes.
  15. Remove the foil and let cook for another 30 minutes.
  16. Serve this dish with potatoes or rice.
  17. Caution: Your neighbours will be knocking on your door when they smell this! :-)
Special note: If you're using the authentic clay pot from Terceira, fill the pot with water and let soak for at least 2 hours before using it for this meal.
Recipe by Photos & Food at