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  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

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