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Spanish Pot Roast

  Pot roast 4 Pound
  Catalina french 8 Ounce (1 Bottle Kraft)
  Water 3⁄4 Cup (12 tbs)
  Onions 8 Small
  Potatoes 8 Small
  Stuffed green olive slices 1 Cup (16 tbs)
  Flour 2 Tablespoon

Brown meat in 1/4 cup dressing.
Add remaining dressing and 1/2 cup 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 cup water to flour, stirring 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

Recipe Summary

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6634 Calories from Fat 3548

% Daily Value*

Total Fat 392 g603.7%

Saturated Fat 142 g709.8%

Trans Fat 0 g

Cholesterol 1197.4 mg399.1%

Sodium 6389.1 mg266.2%

Total Carbohydrates 382 g127.4%

Dietary Fiber 41.8 g167.3%

Sugars 109.1 g

Protein 385 g770.4%

Vitamin A 0.8% Vitamin C 483.9%

Calcium 67.2% Iron 235.4%

*Based on a 2000 Calorie diet

Spanish Pot Roast Recipe