SPANISH-STYLE POT ROAST

Spanish-Style Pot Roast image

Give Sunday's pot roast a Spanish-style twist with stuffed green olives.

Provided by My Food and Family

Categories Home

Time 2h55m

Yield 10 servings

Number Of Ingredients 9

Previous Next

Ingredients

1 beef bottom round roast or rump roast (2-1/2 lb.)
1 bottle (8 oz.) KRAFT Classic CATALINA Dressing, divided
1/4 cup water
1/4 tsp. black pepper
1-1/2 lb. new potatoes (about 5), peeled, quartered
1 large onion, cut into 8 wedges
1 pkg. (16 oz.) baby carrots
2 stalks celery, cut into 2-inch pieces
1/2 cup pimento-stuffed green olives

Steps:

Heat oven to 325°F.
Brown meat in 1/4 cup dressing in ovenproof Dutch oven on medium-low heat. Add remaining ingredients; cover.
Bake 2 to 2-1/2 hours or until meat is tender.
Remove meat and vegetables from pan, reserving juices in pan. Cut meat across the grain into thin slices. Serve meat and vegetables topped with pan drippings.

Nutrition Facts : Calories 350, Fat 13 g, SaturatedFat 3.5 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g