Spanish Pot Roast

READY IN: 3hrs 15mins
Recipe by Recipe Junkie

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.

Top Review by True Texas

OMG! This is without a doubt the very best pot roast I have had in ages. Part of the reason my be that I used a rump roast and I cooked this in my crockpot all day. It was the most tender roast I think I have ever made. I love the flavor of this roast with the onions and Catalina dressing. I used one and 1/2 bottle since I had a partial bottle from another recipe. Cooked the roast about 3 hours with just the dressing and onions, then added in the potatoes and olives and threw in carrots too the last 4 hours. I always want carrots with roast. So, great will make again. Wish I could give this more than 5 stars.

Ingredients Nutrition


  1. Brown meat in 1/4 c dressing.
  2. Add remaining dressing and 1/2 c water.
  3. Cover.
  4. Simmer 2 hours and 15 minutes.
  5. Add onions, potatoes and olives.
  6. Continue simmering 45 minutes, until meat and vegetables are tender.
  7. Remove meat and vegetables to warm, serving platter.
  8. Gradually add remaining 1/4 c water to flour.
  9. Stir until well blended.
  10. Gradually add flour mixture to hot liquid in pan.
  11. Cook, stirring constantly until mixture boils and thickens.
  12. Simmer 3 minutes, stirring constantly.
  13. Serve with meat and vegetables.

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