Memory Lane Spanish Roast

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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)

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Ingredients [?]

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  • 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

Instructions

  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.