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Pot Roast Espanada

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Ingredients
  Fat 4 Tablespoon
  Chuck roast 5 Pound
  Flour 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Onion 1 Medium, chopped
  Garlic 1 Clove (5 gm), minced
  Tomato juice 1 Cup (16 tbs)
  Red wine 1 Cup (16 tbs)
  Vinegar 3 Tablespoon
  Bay leaf 1
  Oregano 2 Teaspoon
  Canned green chili peppers 1 Can (10 oz)
Directions

Heat fat in heavy skillet or Dutch oven.
Rub roast with flour mixed with salt and pepper; brown evenly on all sides.
Add onion and brown lightly; add remaining ingredients.
Cover tightly; simmer gently for 3 to 4 hours or until very tender.
Add more liquid during cooking, if necessary; turn roast if it has a tendency to stick.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Beef

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