Best Spanish Style 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 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.