Best 3 Memory Lane Spanish Roast Recipes

**Savor the Rich Flavors of Spanish Roast: A Culinary Journey through Traditional and Modern Recipes**

Embark on a culinary adventure with our collection of Spanish roast recipes, where traditional flavors meet modern culinary artistry. From the classic Pollo Asado, a succulent roasted chicken infused with aromatic herbs and spices, to the hearty and flavorful Carne Asada, a grilled steak marinated in a zesty blend of citrus and spices, our recipes promise an explosion of taste that will tantalize your palate. For seafood lovers, the Pescado Asado offers a delectable roasted fish, perfectly cooked and complemented by a tangy sauce. Vegetarians will delight in our Verduras Asadas, a colorful array of roasted vegetables bursting with natural sweetness and tossed in a vibrant dressing. And to complete your Spanish feast, don't miss our authentic Paella, a traditional rice dish brimming with seafood, chicken, and vegetables, all infused with the vibrant flavors of saffron.

Check out the recipes below so you can choose the best recipe for yourself!

SPANISH POT ROAST

Spanish Pot Roast image

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

Ingredients

3 -4 lbs pot roast
1 (8 ounce) bottle Catalina dressing
3/4 cup water
8 small onions
8 small potatoes
1 cup stuffed green olive
2 tablespoons flour

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-STYLE POT ROAST

Spanish-Style Pot Roast image

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

Ingredients

1 beef bottom round roast or rump roast (2-1/2 lb.)
1 bottle (8 oz.) KRAFT Classic CATALINA Dressing, divided
1/4 cup water
1/4 tsp. black pepper
1-1/2 lb. new potatoes (about 5), peeled, quartered
1 large onion, cut into 8 wedges
1 pkg. (16 oz.) baby carrots
2 stalks celery, cut into 2-inch pieces
1/2 cup pimento-stuffed green olives

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

MEMORY LANE SPANISH ROAST

Memory Lane Spanish Roast image

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)

Provided by SusieQusie

Categories Roast Beef

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

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

Steps:

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.

Tips:

Choose the right cut of beef: For this recipe, chuck roast or rump roast are good choices.

Brown the beef before roasting: This will help develop flavor and color.

Use a flavorful marinade: The marinade will help tenderize the beef and add flavor.

Roast the beef slowly: This will help ensure that the beef is cooked evenly and tender.

Let the beef rest before slicing: This will help the juices redistribute throughout the meat, resulting in a more flavorful and tender roast.

Serve the beef with your favorite sides: Some popular options include mashed potatoes, roasted vegetables, and gravy.

Conclusion:

Spanish roast is a classic dish that is both flavorful and easy to make. By following these tips, you can create a delicious and memorable meal that your family and friends will love. This hearty and flavorful dish is perfect for a special occasion or a weeknight dinner. Serve it with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad, for a complete and satisfying meal.