Memory Lane Spanish Roast

photo by Derf2440





- 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
- Make a sauce from all the sauce ingredients.
- Bring to a boil and remove from heat.
- Salt roast.
- Braise on both sides in hot fat.
- Place roast in a roasting pan on a piece of heavy duty aluminum foil large enough to cover.
- Place sliced onions on top of roast.
- Cover with the sauce.
- Wrap foil, sealing tightly.
- Bake in a 300 degree fahrenheit oven for 2 1/2 to 3 hours or until meat is tender.
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Reviews
-
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.
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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.
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RECIPE SUBMITTED BY
<p>Hello from suburban Fort Worth, Texas! <br /> <br /><br /> <br />______________________________________________ <br /> <br /> <br />*My rating system defined* <br /> <br />Very few recipes really knock my socks off - I love to cook but am not a gourmet. <br />This said: <br /> <br />***** - met all my expectations in taste & appearance; directions were clear & easy to follow. <br /> <br />**** - fell slightly short of my expectations in taste or appearance or directions were faulty or not completely clear. <br /> <br />*** - mediocre taste and/or appearance; most likely a recipe that I would not use again without much modification. <br /> <br />** - taste and/or appearance was not to my liking; a recipe that I would not attempt to modify or use again. <br /> <br />* - taste was absolutely not to my liking (I can't imagine ever using this rating as I can generally tell by the ingredients if I will enjoy the finished product or not) <br /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/chefbanner1.jpg alt= /> <br /> <br /> <br /><img src=http://i77.photobucket.com/albums/j44/scmurray51/hagshat.jpg alt= /> <br /> <br /><br /> </p>