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.
SPANISH CHICKEN AND POTATO ROAST
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
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-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
QUICK SPANISH POT ROAST
Another Publix Apron recipe, this is our favorite beef recipe. Easy and wonderful and flavorful. It uses stuff that we usually have on hand, so we can have it when the craving starts.
Provided by mandabears
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 300.3, Fat 11.2, SaturatedFat 2.8, Cholesterol 79.5, Sodium 1133.2, Carbohydrate 25.5, Fiber 1.7, Protein 29.5
MEXICAN POT ROAST
Freezes well. The meat can be used in burritos, tacos, Mexican dishes, and soups.
Provided by shasty
Categories World Cuisine Recipes Latin American Mexican
Time 8h25m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 212.8 calories, Carbohydrate 5.4 g, Cholesterol 70.2 mg, Fat 11.2 g, Fiber 0.7 g, Protein 21.2 g, SaturatedFat 3.8 g, Sodium 771.9 mg, Sugar 2.1 g
EASY SLOW COOKER POT ROAST RECIPE BY TASTY
Here's what you need: round roast, medium spanish onions, onion soup mix, mushrooms, salt, pepper, garlic granules, flour, oil, all purpose flour
Provided by Marcel Graham
Yield 6 servings
Number Of Ingredients 10
Steps:
- Roll bottom-round roast in flour seasoned with salt, pepper, and garlic.
- Add oil to the pan until hot. Once heated, sear your roast on all sides.
- Place the roast into the slow cooker and place cut onions around it.
- Add two large cans of mushrooms (with water from the cans).
- Cover with a package of onion soup mix and cook on low for 9-10 hours.
- Retrieve from slow cooker and serve warm.
Nutrition Facts : Calories 298 calories, Carbohydrate 50 grams, Fat 7 grams, Fiber 3 grams, Protein 7 grams, Sugar 4 grams
INSTANT POT MEAT LOAF
I used to make this pressure-cooker meat loaf a lot when my kids were growing up and I was working. It's easy to make and a family favorite. Several loaves can be made ahead and frozen for busy weeks. Thaw a loaf in the refrigerator overnight and then it's ready to cook. -Kallee Krong-Mccreery, Escondido, California
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first 7 ingredients. Add beef and pork; mix lightly but thoroughly. On a 12x8 piece of foil, shape into a 8x5-in. loaf. Bring foil up around sides of loaf, but do not cover top of loaf. , Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Place foil-wrapped loaf on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 45 minutes. , Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in meat loaf should read at least 160°. Remove meat loaf from pressure cooker and top with barbecue sauce. Let stand 10 minutes before removing from foil and slicing.
Nutrition Facts : Calories 315 calories, Fat 21g fat (7g saturated fat), Cholesterol 131mg cholesterol, Sodium 678mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein.
ITALIAN POT ROAST
I make this regularly, as it's a favorite of my husband's. I'm always asked for the recipe. You'll love how this tender pot roast seems to melt-in-your-mouth. -Debbie Daly, Buckingham, Illinois
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cut roast in half. Place in a 5-qt. slow cooker. Add the tomatoes, onion, wine, salt, basil, oregano, garlic and pepper. Cover and cook on low for 5-6 hours or until meat is tender. , Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with meat.
Nutrition Facts : Calories 345 calories, Fat 16g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 641mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.
SPANISH STYLE POT ROAST
This recipie was handed down to my mom by her grandmother,and was always served on sunday.
Provided by Lilly Valentin
Categories Roasts
Time 4h
Number Of Ingredients 12
Steps:
- 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!!
SLOW COOKER SPANISH BEEF STEW
I have never heard a complaint of my beef stew, it's a great new take on an old favorite! I prefer to serve stew over white rice, it all depends on your taste. You can season the beef with a packet of Sazon instead of salt and pepper, for even more Spanish style.
Provided by Moefunk04
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 4h20m
Yield 6
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium heat. Cook beef in hot skillet until completely browned, about 5 minutes; season with salt and pepper. Transfer beef to a slow cooker, retaining some of the beef drippings in the skillet.
- Return skillet to heat and heat the retained drippings. Saute onion and garlic in hot drippings until softened, about 5 minutes; add to beef in slow cooker.
- Stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture.
- Cook on Low until beef and potatoes are fork-tender, 4 to 5 hours.
Nutrition Facts : Calories 240.6 calories, Carbohydrate 13.6 g, Cholesterol 39.8 mg, Fat 11.6 g, Fiber 2.3 g, Protein 19.6 g, SaturatedFat 1.9 g, Sodium 821.7 mg, Sugar 2.8 g
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