Spanish Style Pot Roast

Serves: 12
  • 6 pounds beef round rump roast boneless
  • 2 Tablespoons olive oil; or salad oil
  • 1/2 teaspoon salt
  • 1 dash pepper; few dashes
  • 1/4 teaspoon marjoram leaves; crushed
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon cloves; ground
  • 1 Tablespoon parsley; minced
  • 1/8 teaspoon garlic powder
  • 2 Tablespoons cooking fat
  • 1 medium onion; thinly sliced
  • 1 medium green pepper; chopped
  • 15 ounces tomato sauce with tomato bits
  • 3/4 Cup dry red wine
  • 1/2 Cup orange juice
  • 1 Cup olives; pimiento-stuffed optional
  • 1 Tablespoon cornstarch
  • 1/4 Cup water
  1. In small bowl, mix 2 Tablespoons 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 325F 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 sliced meat, or serve sauce separately.


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