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6 lbs. pot roast or any lean meat
1 bay leaf
1 Tbsp. salt
6 whole black peppercorns
2 onions, sliced
3 whole garlic cloves
1 quart red wine (cheap Portugese, Spanish or Italian)
2 cups cold water
1/4 lb. slab bacon, diced

Wash and place meat in earthenware casserole or roaster; cover with onions. Add bay leaf, garlic, pepper and salt. Mix water and wine; pour over meat. Place diced bacon on top of meat. Place uncovered casserole in 400 degrees F oven for 2 hours. Turn several times, continue to roast at 325 degrees F until meat is very tender and brown. Small potatoes boiled, browned in butter, then garnished with parsley and other vegetables are served along with the Portuguese Alcatra.

Serves 8