Best Spanish Pot Roast Recipes

SPANISH-STYLE POT ROAST

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.

SPANISH POT ROAST

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.

SPANISH STYLE POT ROAST

Steps:

• 1. Cut chorizo into 6 lengthwise strips. With long sharp knife,make 6 cuts,each about 5 inches deep,into the roast,twisting knife to enlarge slits.Fill each slit with a sausage strip.
• 2. On waxed paper,coat meat with flour.In dutch oven over medium high heat in hot olive oil,brown meaton all side.Remove meat from pan;pour off all but 1 tablespoon of drippings.
• 3. In drippings in dutch oven over medium heat,cook onions and garlic until onions are tender,about 5 minutes,stirring occasionally.Stir in remaining ingredients.Return meat to dutch oven,and heat to boiling.Reduceheat to low,cover and simmer for 31/2hrs,until meat is fork tender,turning meat occasionally.
• 4. With large spoon,skim any fat from liquid:discard bay leaf.Slice meat and arrange on warm platter,pour a little sauce over it,serve remaining sauce in gravy boat(to be spooned over rice if you like) Buen Provecho!!

SPANISH-STYLE POT ROAST

Steps:

• Four hours before serving: 1). Cut each chorizo into 6 lengthwise strips. With a long, sharp knife cut into each end of the roast 6 cuts, 5 inches deep, twisting the knife to enlarge opening. Fill each opening with the sausage strip. 2). Coat meat with flour. Add oil to a dutch oven over medium-high heat and brown roast on all sides. Remove the meat from the pan and remove all but 1 tbsp drippings. 3). In the drippings cook the onions and garlic over medium heat until tender, about 5 minutes, stirring occasionally. Stir in the remaining ingredients and add the roast. Heat to boiling then reduce the heat to low. Cover and simmer 3 to 3 1/2 hours, turning the meat occasionally. 4). With a large spoon, skim any fat away from the liquid. discard the bay leaf. Slice the roast and arrange on a warm platter. Pour the sauce over the meat.