Memory Lane Spanish Roast

Submitted by SusieQusie

"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)"

 

• Ready In: 3hrs 20mins
• Ingredients: 11
• Serves: 4

ingredients

• SAUCE

• 2 tablespoons vinegar
• 2 tablespoons Worcestershire sauce
• 3⁄4 cup ketchup
• 1 teaspoon chili powder
• 1 tablespoon paprika
• 1⁄2 teaspoon black pepper
• 3⁄4 cup water

• ROAST

• salt
• 2 lbs boneless beef chuck roast
• 2 tablespoons hot fat
• 2 medium onions, thinly sliced

directions

1. Make a sauce from all the sauce ingredients.
2. Bring to a boil and remove from heat.
3. Salt roast.
4. Braise on both sides in hot fat.
5. Place roast in a roasting pan on a piece of heavy duty aluminum foil large enough to cover.
6. Place sliced onions on top of roast.
7. Cover with the sauce.
8. Wrap foil, sealing tightly.
9. Bake in a 300 degree fahrenheit oven for 2 1/2 to 3 hours or until meat is tender.

Reviews

[LARavenscroft]

Can't say enough good things about this recipe. The meat was moist and tender and very flavorful. Served with cilantro lime rice, red beans, guac, salsa, sour cream and cheese. Thanks for posting this.

 

[jeanmarieok]

My mom has made this recipe with pork chops on the stove top since I was very small - I remember having chicken pox and eating this, so at least as far back as 1969. Brown the pork chops, top with the onion and pour the sauce over everything. Let simmer, covered, until the pork chops are nearly falling apart, about an hour. The sauce is delicious over mashed potatoes.

 

[Derf2440]

Yum!!! Sooo flavourful, especially the jucies!! I had some mushrooms I had to use up so I put them in with the onion slices, sure glad i did, they were soo succulent!! I used a bottom round roast and it turned out lovely and tender. I will make this again, thanks for psoting!

 

[ElaineAnn]

Wow! Tender, juicy beef and onions. A great combo and very versatile leftovers thanks to Bobtail's suggestions. I would give more stars if I could. Made for Cookbooks Tag. Thanks for a great recipe SusieQusie!

 

[GaylaV]

We found this very flavourful. I loved the sauce (gravy). The meat didn't turn out as tender as I had hoped, after 3 hours. It may have been the cut. I am going to make the leftovers into a stew with that delicious gravy. If it works out I may just have found myself a new stew base. Thanks for the recipe. Update on the stew! I think I have made some pretty darn fine stews over the years but this beats all. I couldn't help myself and had to have a second helping!! I just chopped the meat into large pieces and put it back into the sauce with some leftover corn. Today I put it back in the oven at 325F, added some chopped carrots and potatoes and let it cook for about 11/2 hours. I did thicken the gravy with a couple of tablespoons of flour. Yumm. The beef was tender (it was my cut). We loved it and will be making it again.