Pot Roast, Spanish Style - Just Dutch Oven Recipes


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Pot Roast, Spanish Style

6 lb Beef round rump roast boneless
2 tb Olive oil; or salad oil
1/2 ts Salt
ds Pepper; few dashes
1/4 ts Marjoram leaves; crushed
1/2 ts Cinnamon
1/8 ts Cloves; ground
1 tb Parsley; minced
1/8 ts Garlic powder
2 tb Cooking fat
1 md Onion; thinly sliced
1 md Green pepper; chopped
15 oz Tomato sauce with tomato bits
3/4 c Dry red wine
1/2 c Orange juice
1 c Olives; pimiento-stuffed optional
1 tb Cornstarch
1/4 c Water

1. In small bowl, mix 2 T oil with salt, pepper, marjoram, cinnamon, cloves, parsley, and garlic powder. Spread mixture on meat with a small spoon and allow to stand in room temperature not more than 1 hour. 2. In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Remove from pan and pour off fat drippings. 3. Cook onions in drippings remaining in pan until soft but not browned; stir often. Add green pepper, tomato sauce with bits, wine, and orange juice; mix well. Return meat to pan. 4. Cover and simmer for 3 1/2 to 4 hours or until done. (Or cook in a 325 degrees F oven for same amount of time. ) Turn meat once to cook it evenly throughout. Remove meat and keep warm. Skim off any excess fat. 5. Add olives. Mix cornstarch with water. Add mixture slowly to liquid in pan. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. Taste sauce and correct seasoning, if necessary, with salt and pepper. 6. Spoon sauce over slice meat, or serve sauce separately.