This is a Portuguese pot roast recipe called Alcatra. It's a traditional dish in Azorean cuisine, from Terceira Island off the west coast of Portugal. Azorean grass-fed cattle provide tasty natural beef, and the warm spices add an amazing rich flavor. It's a trusted recipe that usually pleases all, and it's one you'll be giving out the recipe to all who have the pleasure of sampling it.
In a large stock pot, add the bacon and fry over medium-high heat just until crisp.
Add the onion, bay leaves, allspice, cinnamon, cloves, peppercorns, garlic and tomato paste. Cook until onions are soft, about 10 minutes. Transfer the onion mixture to slow cooker.
Season the roast with salt and pepper, then cut the roast into medium-sized cubes. Place the roast chunks on top of the onion mixture in the slow cooker.
Add the wine and water to the stock pot, stirring to scrape up all of the browned bits on the bottom, and allow it to boil for 5 minutes. Pour the wine mixture over the roast, and top with the bacon. Add more water, if necessary.
Cover and set the slow cooker for about 8 hours. At the 4 hour mark, flip the roast over, cover and continue to cook another 4 hours or until thoroughly done.