Spanish Pot Roast Recipe
Ingredients
| Pot | 4 Pound | |
| 1 8-ounce bottle Kraft | ||
| Catalina French | ||
| Water | 3/4 Cup (16 tbs) (Dressing) | |
| Onions | 8 Small (Dressing) | |
| Potatoes | 8 Small (Dressing) | |
| Green | 1 Cup (16 tbs), stuffed (Dressing) | |
| Flour | 2 Tablespoon (Dressing) | |
Directions
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
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
Chef
