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.
MOLLY'S SPANISH ROAST BEEF
This is the roast beef that I regularly ate at home with my parents. My mother used white vinegar, but I prefer balsamic.
Provided by Daydream
Categories Meat
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1229.9, Fat 88.2, SaturatedFat 32.9, Cholesterol 315.5, Sodium 389.9, Carbohydrate 12.8, Fiber 2.3, Sugar 6, Protein 89.9
SPANISH-STYLE POT ROAST
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
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
SPANISH POT ROAST
This is a recipe from a neat cookbook called, "Best Recipes From the Backs of Boxes, Bottles, Cans and Jars" by Ceil Dyer. It's another recipe I haven't tried, but would love to.
Provided by Recipe Junkie
Categories < 4 Hours
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 7
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.
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