Spanish Pot Roast Food

SPANISH CHICKEN AND POTATO ROAST

Steps:

• Position a rack in the upper third of the oven. Place a large cast-iron baking dish or a rimmed baking sheet on the rack and preheat to 500 degrees F. Put the potatoes, garlic, olive oil, 1 tablespoon water and 1/2 teaspoon salt in a large microwave-safe baking dish and toss to coat. Cover with plastic wrap, pierce the plastic in a few places with a knife and microwave 8 minutes to partially cook.
• Meanwhile, pat the chicken dry and transfer to a bowl. Sprinkle with the paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Add 2 tablespoons parsley and the lemon juice; toss to coat. Set aside.
• Remove the hot baking dish from the oven; carefully add the potatoes and spread in an even layer. Scatter the onions on top. Roast until the potatoes start to brown, about 12 minutes.
• Flip the potatoes and lay the chicken pieces on top, adding any accumulated juices from the bowl; return to the oven and roast until the potatoes are tender and the chicken is cooked through, about 12 more minutes. Remove from the oven and top with the remaining 2 tablespoons parsley. Serve with the lemon wedges.

SPANISH ROASTED PORK (PERNIL)

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Rub pork shoulder all over with lime.
• Mash garlic into paste in a mortar and pestle or pilon. Transfer to a bowl; mix in salt, 1 tablespoon oil, oregano, black pepper, adobo seasoning, and vinegar.
• Lift skin off the pork to 1-inch from the narrow part of the bone. Make 3/4-inch slits all over the pork with a sharp knife. Stuff seasoned garlic paste into the slits. Pull skin back over to cover the pork.
• Mix remaining 1/2 teaspoon oil and sazon seasoning together in a small bowl. Rub over the skin of the pork.
• Transfer pork to a large roasting pan. Pour in beer. Cover with aluminum foil, sealing well.
• Roast in the preheated oven until slightly pink in the center, about 3 hours.
• Increase oven temperature to 350 degrees F (175 degrees C). Uncover pork and continue roasting until skin is golden brown and crispy, about 2 1/2 hours. Remove from oven and let stand for 10 minutes before carving.

MEXICAN POT ROAST

Steps:

• Heat olive oil in a large skillet over medium-high heat. Season beef chuck roast with salt and pepper. Cook roast in hot oil until browned entirely, 2 to 3 minutes per side; transfer browned roast to a slow cooker.
• Sprinkle onion, chile pepper, hot sauce, taco seasoning, chili powder, cayenne pepper, and garlic powder over the roast.
• Cook on Low until meat is fall-apart tender, 8 to 10 hours.

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.

MOLLY'S SPANISH ROAST BEEF

Steps:

• Unroll beef and wipe with a clean cloth or paper towel.
• Finely chop one of the onions and sprinkle over beef. Cover with bacon rashers trimmed of fat, and re-roll beef. Tie or skewer securely.
• Chop garlic finely and place in a bowl with vinegar, and salt and pepper to taste. Stand beef in bowl for 5 minutes, turn beef and stand a further five minutes. Drain remaining marinade and reserve.
• Heat 1 tablespoon olive oil in a griddle, and sear beef on all sides until browned.
• Place beef in a baking dish with the extra tablespoon of olive oil, cover and cook in a hot oven (450 degree F) for 15 minutes.
• Remove from oven and pour red wine and reserved marinade over meat.
• Return to oven, reduce heat to 400 degrees, cover loosely with foil and cook for 1 1/4 hours, basting several times.
• Cut remaining two onions in half and place with tomatoes around joint, and bake uncovered for a further 30 minutes. Add a splash of water to pan if necessary.
• Beef should be moist and tender with a rich brown gravy.
• Serve with roasted vegetables.

QUICK SPANISH POT ROAST

Steps:

• Cook rice according to package directions.
• Place Beef roast, tomatoes, and olives in large saute pan.
• Cover and cook and stir for 10 minutes or until thoroughly heated and flavors are blended.
• Mean while heat the corn.
• Shred the beef and add the corn and serve over the rice.

GRANDMA'S BEST POT ROAST

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.
• Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
• Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.
• Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.
• Meanwhile, whisk water and flour together in a small bowl.
• Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.
• Slice roast and serve alongside gravy.

POT ROAST CARIBE

Steps:

• Heat the oil in a large skillet over medium-high heat. Place the roast into the hot oil and cook, turning frequently, until browned on all sides. Remove from the skillet and place in a slow cooker.
• Cook garlic and onions in the skillet in the meat drippings until tender. Stir in the salt and tomato sauce. Combine the sugar, flour, cocoa powder, chili powder, oregano, cumin, coriander, cinnamon, and orange zest; stir into the tomato sauce. Pour the tomato sauce over the roast in the slow cooker. Add potatoes, carrots and celery. Cover, and cook on Low for 6 to 8 hours, or until meat is tender. Garnish with sliced almonds before serving.