Alcatra (Azores Island: Terceira Clay Pot Roast)

Alcatra (Azores Island: Terceira Clay Pot Roast)

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Course Main Course
Cuisine Portuguese
Servings 7


  • 5 pounds any combination of chuck, rump & shank
  • 8 oz pork belly or bacon
  • 1 onion sliced
  • 2 cups red wine - enough to cover the meat (you could use 1/2 wine & 1/2 stock)
  • 1 head of garlic
  • 4 bay leaves
  • ½ tbsp black pepper
  • 1 tbsp allspice
  • ½ tbsp cloves
  • 3 tbsp tomato paste
  • ½ tsp salt per pound of meat (for 5# meat add about 2-2.5 tsp salt)


  • Cut the meat into about 8 to 12 ounce pieces. (so you can layer the pieces in the pot)
  • Salt the meat about 1/3- 1/2 tsp per pound.
  • In a 5-6 quart (liter) roasting oven safe pot. Layer the meat, pork belly, spices, tomato paste and onions.
    alcatra beef 2
  • In a 350°F (177°C) bake for about 4 to 6 hours) when done, you should easily be able to pull apart the meat with just two forks. (the meat will be tender after 4 hours, from 4-6 hours it will be more tender/ pull apart easier- closer to 6 hours shredable like pulled pork) Cook it to your desired preference.
  • You could easily make this dish a few days ahead of time. Serve with potatoes, rice, or bread.
    tn 2 alcatra tn
Keyword Azorean food,, Portuguese Pot Roast
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Portuguese / Keto / Seafood / Vegetarian / Breakfast / Dinner

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Hello, I'm Michael!

I aspire to share recipes that you and your family can enjoy while also learning about cooking fundamentals along the way. I attended the California Culinary Academy in San Francisco, CA and now enjoy cooking as a hobby.

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