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Spanish Pot Roast

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“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.”
READY IN:
3hrs 15mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Brown meat in 1/4 c dressing.
  2. Add remaining dressing and 1/2 c water.
  3. Cover.
  4. Simmer 2 hours and 15 minutes.
  5. Add onions, potatoes and olives.
  6. Continue simmering 45 minutes, until meat and vegetables are tender.
  7. Remove meat and vegetables to warm, serving platter.
  8. Gradually add remaining 1/4 c water to flour.
  9. Stir until well blended.
  10. Gradually add flour mixture to hot liquid in pan.
  11. Cook, stirring constantly until mixture boils and thickens.
  12. Simmer 3 minutes, stirring constantly.
  13. Serve with meat and vegetables.

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