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Spanish Pot Roast Recipe
|Pot roast||4 Pound|
|Catalina french||8 Ounce (1 Bottle Kraft)|
|Water||3⁄4 Cup (12 tbs)|
|Stuffed green olive slices||1 Cup (16 tbs)|
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 mg
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
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