Memory Lane Spanish Roast Recipes

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MEMORY LANE SPANISH ROAST



Memory Lane Spanish Roast image

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)

Provided by SusieQusie

Categories     Roast Beef

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons vinegar
2 tablespoons Worcestershire sauce
3/4 cup ketchup
1 teaspoon chili powder
1 tablespoon paprika
1/2 teaspoon black pepper
3/4 cup water
salt
2 lbs boneless beef chuck roast
2 tablespoons hot fat
2 medium onions, thinly sliced

Steps:

  • Make a sauce from all the sauce ingredients.
  • Bring to a boil and remove from heat.
  • Salt roast.
  • Braise on both sides in hot fat.
  • Place roast in a roasting pan on a piece of heavy duty aluminum foil large enough to cover.
  • Place sliced onions on top of roast.
  • Cover with the sauce.
  • Wrap foil, sealing tightly.
  • Bake in a 300 degree fahrenheit oven for 2 1/2 to 3 hours or until meat is tender.

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