Memorylanespanishroast Recipes

MEMORY LANE SPANISH ROAST

Memory Lane Spanish Roast image

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

Ingredients

2 tablespoons vinegar
2 tablespoons Worcestershire sauce
3/4 cup ketchup
1 teaspoon chili powder
1 tablespoon paprika
1/2 teaspoon black pepper
3/4 cup water
salt
2 lbs boneless beef chuck roast
2 tablespoons hot fat
2 medium onions, thinly sliced

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

Teeter's Spanish Roast image

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

Ingredients

2 lbs beef roast
1 medium onion, chopped
1 jalapeno pepper, sliced
1 teaspoon garlic powder
4 tablespoons chili seasoning mix or 4 tablespoons chili powder
1 (8 ounce) can tomato sauce
3 (8 ounce) cans water (tomato sauce cans)
salt and pepper

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

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

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

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