Memory Lane Spanish Roast Recipes
MEMORY LANE SPANISH ROAST
Source: How to Feed Four for $1 by Pat Hunter Published :1968 _________________________________________ Wonder what the price is now? And how many of these roasts did I make in my early married years? The page ( # 16) is splattered with what appears to be ketchup and/or Worcestershire sauce. Apparently, I was an exuberant cook even then ;-) My margin notes report that this is both good and easy and as income increased, it would appear that so did the cut of meat I used. The last entry says "eye of round". Tootin' in high cotton that day, huh? I remember serving this with egg noodles and that the sauce made a wonderful gravy. (And the kids picking out the onions)
Provided by SusieQusie
Categories Roast Beef
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Make a sauce from all the sauce ingredients.
- Bring to a boil and remove from heat.
- Salt roast.
- Braise on both sides in hot fat.
- Place roast in a roasting pan on a piece of heavy duty aluminum foil large enough to cover.
- Place sliced onions on top of roast.
- Cover with the sauce.
- Wrap foil, sealing tightly.
- Bake in a 300 degree fahrenheit oven for 2 1/2 to 3 hours or until meat is tender.
TEETER'S SPANISH ROAST
This is something that we fix often and really enjoy. My mom created the recipe and she has passed on so I want to keep this recipe alive.I usually use an arm or chuck roast because they come out so tender. I hope you enjoy it as much as we do.
Provided by cj2 Johnson
Categories Meat
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Brown the roast real brown on all sides in about 3 tablespoons of bacon grease.
- Add all of the other ingredients and stir to mix together.
- Cover with a tight fitting lid and cook in the oven at 350°F for 2 to 3 hours or until it starts to fall apart into large pieces.
- Serve with refried beans, Spanish rice and warm flour tortillas.
Nutrition Facts : Calories 407.7, Fat 29.7, SaturatedFat 12, Cholesterol 104.3, Sodium 291.8, Carbohydrate 5.1, Fiber 0.9, Sugar 2.6, Protein 28.6
SLOW COOKER SPANISH ROAST
This is not your ordinary roast, but a flavorful surprise. Simple enough to put together with ease, but interesting enough to serve to dinner guests on special occasions. Feel free to add your own special touches. Adding sun dried tomatoes and bell peppers works wonderfully. Delicious served over steamed white or Mexican style rice.
Provided by SHURMAY
Categories Roasts
Time 8h15m
Yield 8
Number Of Ingredients 10
Steps:
- Heat the oil in a skillet over medium heat, and brown the roast on all sides. Season with salt and pepper, and transfer to a slow cooker.
- Dissolve the vegetable bouillon in the boiling water, and pour into the slow cooker. Mix the pepperoni, onion, black olives, garlic, and tomatoes into the slow cooker.
- Cover, and cook 4 hours on High or 8 hours on Low.
Nutrition Facts : Calories 510 calories, Carbohydrate 8.4 g, Cholesterol 118.2 mg, Fat 39.2 g, Fiber 2.5 g, Protein 30.8 g, SaturatedFat 13.3 g, Sodium 869.2 mg, Sugar 2.5 g
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