spanish style pot roast

(2 ratings)
Recipe by
Lilly Valentin
sea isle city, NJ

This recipie was handed down to my mom by her grandmother,and was always served on sunday.

(2 ratings)
yield 10 -12
prep time 30 Min
cook time 3 Hr 30 Min

Ingredients For spanish style pot roast

  • 1/2 lb
    chorizo(spanish sausage)
  • 4 lb
    rolled beef rump roast
  • 2 Tbsp
    all purpose flour
  • 2 Tbsp
    olive oil
  • 1 c
    chopped onions
  • 1 clove
    garlic,minced
  • 6 oz
    can tomatoe paste
  • 1/4 c
    red wine
  • 1
    bay leaf
  • 1 lg
    green pepper,cut into chunks
  • 1 tsp
    salt
  • 1/4 tsp
    pepper

How To Make spanish style pot roast

  • 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!!

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