Memory Lane Spanish Roast |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 4 |
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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) Ingredients:
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 |
Directions:
1. Make a sauce from all the sauce ingredients.
2. Bring to a boil and remove from heat.
3. Salt roast.
4. Braise on both sides in hot fat.
5. Place roast in a roasting pan on a piece of heavy duty aluminum foil large enough to cover.
6. Place sliced onions on top of roast.
7. Cover with the sauce.
8. Wrap foil, sealing tightly.
9. Bake in a 300 degree fahrenheit oven for 2 1/2 to 3 hours or until meat is tender.
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