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Pot Roast Espanada

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  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)

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

Main Dish

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4364 Calories from Fat 1597

% Daily Value*

Total Fat 177 g272.8%

Saturated Fat 61 g304.9%

Trans Fat 0 g

Cholesterol 1275.9 mg425.3%

Sodium 4789.5 mg199.6%

Total Carbohydrates 106 g35.3%

Dietary Fiber 15.7 g62.6%

Sugars 18 g

Protein 512 g1024.8%

Vitamin A 43.9% Vitamin C 271.9%

Calcium 70.2% Iron 327.2%

*Based on a 2000 Calorie diet

Pot Roast Espanada Recipe