Best Memory Lane Spanish Roast Recipes

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SPANISH POT ROAST



Spanish Pot Roast image

This is a recipe from a neat cookbook called, "Best Recipes From the Backs of Boxes, Bottles, Cans and Jars" by Ceil Dyer. It's another recipe I haven't tried, but would love to.

Provided by Recipe Junkie

Categories     < 4 Hours

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 7

3 -4 lbs pot roast
1 (8 ounce) bottle Catalina dressing
3/4 cup water
8 small onions
8 small potatoes
1 cup stuffed green olive
2 tablespoons flour

Steps:

  • Brown meat in 1/4 c dressing.
  • Add remaining dressing and 1/2 c water.
  • Cover.
  • Simmer 2 hours and 15 minutes.
  • Add onions, potatoes and olives.
  • Continue simmering 45 minutes, until meat and vegetables are tender.
  • Remove meat and vegetables to warm, serving platter.
  • Gradually add remaining 1/4 c water to flour.
  • Stir until well blended.
  • Gradually add flour mixture to hot liquid in pan.
  • Cook, stirring constantly until mixture boils and thickens.
  • Simmer 3 minutes, stirring constantly.
  • Serve with meat and vegetables.

MOM'S CHUCK ROAST - MY FAVORITE!



Mom's Chuck Roast - My Favorite! image

This is my mom's simple, but really flavorful "comfort food" roast with gravy. The list of steps is long, but the recipe is not difficult at all. I've simply been careful to be as detailed as possible since, in this case, technique is very important. Without fail, when Mom would ask me what I wanted for my birthday dinner and I invariably answered "your beef roast with that yummy gravy!", she'd roll her eyes and say, "you want THAT for your BIRTHDAY?" For her, it was a run of the mill roast. For me, it was heaven! Since her death in 2003, I'd been looking everywhere for the scrap of paper I'd written the recipe down on years ago, but didn't find it until this week. I'm thrilled and was actually giggling throughout dinner the other night when I realized I finally had gotten the flavor down exactly as she used to make it. It was one of my most joyful meals growing up and now I can have it whenever I want. :D Thanks, Mom!

Provided by Sandi From CA

Categories     Roast Beef

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 8

3 -4 lbs chuck boneless chuck roast (well-marbled and at least 2 inches thick)
1 tablespoon Kitchen Bouquet
3 garlic cloves, chopped
1 -2 tablespoon canola oil
2 tablespoons Wondra Flour or 2 tablespoons flour
water
3/4 cup milk
salt and pepper, to taste

Steps:

  • Cut off the vast majority of the fat from the (NOT previously frozen) roast. For me, this usually results in maybe 4-5 variously sized pieces of usable meat culled from one roast.
  • Place a layer of oil (to coat bottom) in a cast iron skillet on the stove over medium-high and while that's heating ----.
  • ---- poke holes part way through each piece of roast meat with a knife tip a few times on each side. This simply provides more surface area for the flavor to cling to. Rub all meat surfaces well - first with Kitchen Bouquet, then with the chopped garlic.
  • When the skillet is hot, add meat and sear on all sides until well-browned, about 2 minutes on each side or whatever achieves the nicest deep brown.
  • Add water to almost cover roast (maybe 1/4" below top of roast) - somewhere between 1 and 2 cups.
  • Continue to heat until water just starts to bubble, then reduce heat to low or simmering, cover and braise for 2 to 2 1/2 hours. Braising cuts down the connective tissue in tougher cuts of meat.
  • At the end of cooking time when meat is tender, remove lid and boil water and juices in skillet until volume reduces by almost half.
  • Turn off heat and move all of the meat pieces to a plate. Cover with foil to keep warm.
  • Remove oil from juices with a gravy separator. This is VERY important to making successful gravy. Doing it by hand with a spoon or bulb baster is a tedious job, so I just ordered a Trudeau gravy/fat separator to make life easier. ;).
  • Return about 1 cup of the separated water/juice/gravy fluid to the skillet heated to medium-high.
  • Mix the Wondra with just enough water to make a thinnish paste. While whisking FEVERISHLY, ~slowly~ pour the thin paste into the sauce to combine and prevent lumps from forming. Wondra flour in the tall blue can works Wondra-fully and is made for this purpose. (Hey, any opportunity I have for making stupid puns shall not go wasted.).
  • For the next few minutes, continue whisking as though your very life depended on it, even after the Wondra/flour has incorporated into the sauce. Then, still whisking, slowly add the milk.
  • When gravy is heated through, it's ready to pour over hunks of roast beast and boiled tater slices! Season *after* tasting as it may already be just fine. However, I highly recommend some finishing salt to bump that puppy right over the edge of heaven! Saltistry's "herb grey" is absolute bliss.
  • Oh, and for leftovers, might I suggest a beef version of Breakfast Pork Hash (Recipe #170376?) :).

POT ROAST LATINO STYLE/CARNE ASADA AL ESTILO LATINO



Pot Roast Latino Style/Carne Asada al Estilo Latino image

Do you like juicy pot roast with potatoes, and carrots in a rich gravy? Well then you are going to really enjoy this dish. I start almost the same as you would with your pot roast browning and searing the meat but thats where it all ends. I created this recipe many years ago because I wanted to give my pot roast a delicious spicy...

Provided by Juliann Esquivel

Categories     Roasts

Time 4h10m

Number Of Ingredients 24

2 1/2 lb top round roast or rump roast or bottom round roast
1 c flour
5 or 6 large red potatoes or yukon gold potatoes, peeled and quarted
5 or 6 large crrots peeled and cut into three pieces each
1 large sweet vidalia onion or sweet onion peeled and cut in half
1 medium jalapeno pepper cut in half do not remove seeds
1 large sweet red pinento pepper cut in half seeds & core removed, cut in half
4 or 5 large fresh celery stalks, cut in three pieces each
1/2 c parsley chopped
1/2 c cilantro chopped
2 large bay leafs
1/2 tsp dried oregano
1/2 tsp cumin powder
1/2 c table wine burgandy or merlot, or any good red wine
3/4 c canola oil
1 tsp sea salt
1/2 tsp ground black pepper
2 tsp garlic powder
3 clove fresh garlic mashed or put through a garlic press
1 can(s) beef broth, 15 ounces
2 can(s) water, use empty beef broth can to measure water
3 Tbsp corn starch
1/4 c milk
2 c crema mexicana or sour cream

Steps:

  • 1. This pot roast is slow cooked on top of the stove about 3 1/2 to 4 hours covered and not in the oven. Take your roast and season with 1 tsp garlic powder, balck pepper and salt all over the roast. Next in a large plastic bag or deep large bowl roll and dredge meat in flour. Coating the meat real good all over.
  • 2. Next in a large deep heavy pot that has a tight fitting lid heat your oil until just shimmering with a large meat fork pick up roast and slowly put it into the hot oil and begin to sear and brown on all sides. This should take about two and a half minutes per side. Take your time lower the heat if you see that it starts to brown to much. You want a nice golden crust all over the meat on each side. When your meat has browned all over carfully remove the meat to a platter and drain all of the oil into a small pot. Save the oil you will need some of it later. Now put the meat back into the heavy pot add the can of beef broth, two cans water, halved or quarted onions, jalapeno, pimento halves, parsley, cilantro, bay leafs, wine, 1 tsp garlic powder, salt, pepper, oregano, and cumin powder. stir all of the veggies and seasoning in the water/wine and broth mixture. Cover with the lid and cook for 2 and half hours over a medium low heat. Liquid shoud be slow simmering all the while the roast is cooking. Avoid uncovering just check every hour to be sure liquid is not evaporating. If the liquid drops too low just add a cup of water and continue to cook. While the meat cooks heat the oil that was drained off the meat addd the mashed garlic and lightly fry on low heat avoid burning the garlic. Set aside.
  • 3. After two hours have passed uncover and with the fork poke into the thickest part of meat to see if it is tender. If the fork goes through with some resistence Add the potatoes and carrots all around the meat and pour some of the garlic oil over the meat and potatoes. Cover again and cook another hour and a half with out uncovering. After the hour and a half have passed uncover pot check to see if the potatoes and carrots are done. If they are tender remove all of the potatoes, carrots, & celery stalks to a platter with the meat. (Impotatant Be sure your remove all of the celery stalks and the bay leaves if you have'nt already done it.) You may throw the celery stalks away if you like. I like to eat mine but they will be stringy, but I like the taste of celery. Some people don't like them because they are stringy,
  • 4. Shut off the heat and before doing anything else remove the bay leaves from the broth then with an immersion blender very carefully begin to blend all of the contents of the broth. Blend until all is dissolved real good. If you don't have an immersion blender you will have to blend everything in the blender, do this by cupfulls so you don't burn yourself. Once all is blended pour broth back into the pot and put over medium heat.
  • 5. While the broth is heating again, take the cornstarch and mix well into the cold milk. Add to the hot broth and mix with a wisk until the broth thickens. Cook for about 3 minutes when all is thickened remove a cupfull of the thickend broth and mix into a bowl with the crema Mexicana or sour cream. Mix real real good until all is well incorporated. Now add the mixture back to your pot and with the wire wisk mix all real well into your gravy. Add the meat, carrots, potatoes back into the gravy. Serve the meat sliced with the potatoes and carrots on the side and gravy over the meat. (Celery stalks are optional) Serve with a salad and warm tortillas delicious. Enjoy.

MOLLY'S SPANISH ROAST BEEF



Molly's Spanish Roast Beef image

This is the roast beef that I regularly ate at home with my parents. My mother used white vinegar, but I prefer balsamic.

Provided by Daydream

Categories     Meat

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 10

4 lbs beef sirloin, boned and rolled
3 onions
3 slices bacon
2 garlic cloves, peeled
3 tablespoons balsamic vinegar
salt & freshly ground black pepper, to season
1 tablespoon olive oil
3 tablespoons red wine
3 tomatoes, medium-sized, peeled and cut in half
1 tablespoon olive oil, extra

Steps:

  • Unroll beef and wipe with a clean cloth or paper towel.
  • Finely chop one of the onions and sprinkle over beef. Cover with bacon rashers trimmed of fat, and re-roll beef. Tie or skewer securely.
  • Chop garlic finely and place in a bowl with vinegar, and salt and pepper to taste. Stand beef in bowl for 5 minutes, turn beef and stand a further five minutes. Drain remaining marinade and reserve.
  • Heat 1 tablespoon olive oil in a griddle, and sear beef on all sides until browned.
  • Place beef in a baking dish with the extra tablespoon of olive oil, cover and cook in a hot oven (450 degree F) for 15 minutes.
  • Remove from oven and pour red wine and reserved marinade over meat.
  • Return to oven, reduce heat to 400 degrees, cover loosely with foil and cook for 1 1/4 hours, basting several times.
  • Cut remaining two onions in half and place with tomatoes around joint, and bake uncovered for a further 30 minutes. Add a splash of water to pan if necessary.
  • Beef should be moist and tender with a rich brown gravy.
  • Serve with roasted vegetables.

Nutrition Facts : Calories 1229.9, Fat 88.2, SaturatedFat 32.9, Cholesterol 315.5, Sodium 389.9, Carbohydrate 12.8, Fiber 2.3, Sugar 6, Protein 89.9

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