Spanish Pot Roast

Submitted 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."

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photo by True Texas

Ready In:: 3hrs 15mins
Ingredients:: 7
Serves:: 6

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

directions

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.

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Reviews

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.

True Texas