Memory Lane Spanish Roast

Print PrintShare with Friends


Source: How to Feed Four for $1 by Pat Hunter Published :1968 _________________________________________ Wonder what the price is now? And how many of these roasts did I make in my early married years? The page ( # 16) is splattered with what appears to be ketchup and/or Worcestershire sauce. Apparently, I was an exuberant cook even then ;-) My margin notes report that this is both good and easy and as income increased, it would appear that so did the cut of meat I used. The last entry says "eye of round". Tootin' in high cotton that day, huh? I remember serving this with egg noodles and that the sauce made a wonderful gravy. (And the kids picking out the onions)

Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   2 lbs boneless beef chuck roast
  • add   2 tablespoons vinegar
  • add   1/2 teaspoon black pepper
  • add   2 medium onions
  • add   salt
  • add   3/4 cup ketchup
  • add   2 tablespoons hot fat
  • add   1 teaspoon chili powder
  • add   3/4 cup water
  • add   1 tablespoon paprika
  • add   2 tablespoons worcestershire sauce


  1. Make a sauce from the first 7 ingredients (vinegar through water), bring to a boil and then remove from heat.
  2. Salt roast, braise on both sides in hot fat and place in a roasting pan on a piece of heavy duty aluminum foil large enough to cover.
  3. Place sliced onions on top of roast and cover with sauce.
  4. Wrap foil, sealing tightly, and bake in a 300º oven for 2 1/2 to 3 hours or until meat is tender.