Spanish Style Pot Roast

Spanish Style Pot Roast

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Lilly Valentin

By
@Lareina

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

Rating:

★★★★★ 2 votes

Comments:
Serves:
10-12
Prep:
30 Min
Cook:
3 Hr 30 Min

Ingredients

  • 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 large
    green pepper,cut into chunks
  • 1 tsp
    salt
  • 1/4 tsp
    pepper

How to Make Spanish Style Pot Roast

Step-by-Step

  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!!

Printable Recipe Card

About Spanish Style Pot Roast

Course/Dish: Beef Pork Roasts



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