Quick Spanish Pot Roast Recipes

SPANISH POT ROAST

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.

EASIEST POT ROAST EVER

Steps:

• Cut up potatoes, onions, and celery in to fairly large chunks and place in a slow cooker. Put roast on top of vegetables. Place 3 bouillon cubes randomly on top of roast and pour in water.
• Cover, and cook on low for 6 to 8 hours or High for 4 to 5 hours.

QUICK SPANISH POT ROAST

Steps:

• Cook rice according to package directions.
• Place Beef roast, tomatoes, and olives in large saute pan.
• Cover and cook and stir for 10 minutes or until thoroughly heated and flavors are blended.
• Mean while heat the corn.
• Shred the beef and add the corn and serve over the rice.

QUICK POT ROAST

Steps:

• Preheat the oven to 300 degrees.
• Heat olive oil in a medium skillet.
• Rub the roast with the tbs of old bay seasoning on all sides.
• Sear the roast on all sides for about 10-12 minutes in the olive oil.
• Place the roast in a large baking pan or dish while leaving the juices in the skillet.
• Add the potatoes, onion, baby carrots, garlic to the roast in baking dish.
• Sprinkle salt and pepper over the meat and veggies.
• In the same skillet the meat was seared in, CAREFULLY heat the remaining ingredients (beef broth, tomato sauce, vinegar, soy sauce, and sugar) with the oil.
• **When you initially put last the ingredients in the skillet, the oil may splatter so do it very slowly.**.
• Pour the thin sauce mixture over the meat and veggies in the baking dish and cover.
• Bake for around 2 1/2-3 hours, checking on the meat about half way through.

EASY POT ROAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Score roast on top and sides, and place in a medium sized oven bag. Combine water, soup mix, and Worcestershire sauce; pour over roast. Arrange vegetables around meat. Place oven bag on a roasting pan.
• Place roast in oven, and immediately reduce heat to 300 degrees F (150 degrees C). Bake for 1 1/2 hours for medium well done, or adjust time for desired doneness.

QUICK + EASY INSTANT POT POT ROAST

Steps:

• Set Instant Pot to sauté mode, add beef and sear for 2 to 3 minutes per side.
• Season with salt and pepper, then add garlic, Worcestershire sauce, thyme, tomato paste and beef broth.
• Top beef with potatoes and carrots.
• Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 40 minutes. When the cook time is done, allow the pressure to naturally release for 15 minutes.
• Release remaining pressure and remove the lid. Using a slotted spoon, transfer carrots and potatoes to a serving dish. Transfer pot roast to same dish and garnish with parsley.
• If a gravy is desired, set the pot to saute mode and bring cooking liquid to a simmer. Mix a tablespoon of cornstarch with 3 tablespoons of cooking liquid. Add the cornstarch mixture back to the simmering liquid; cook and stir until thickened. Spoon some of the gravy over the pot roast before serving.
• Serves: 6; Calories: 342; Total Fat: 8 grams; Saturated Fat: 3 grams; Total Carbohydrate: 19 grams; Sugars: 4 grams; Protein: 45 grams; Sodium: 538 milligrams; Cholesterol: 123 milligrams; Fiber: 4 gram.