Spanish Pot Roast
Submitted by lynn in ma
Spanish pot roast, a chuck roast browned and slow-braised in tomatoes, red wine, and beef stock with peppers, Spanish onion, and warm cumin and paprika. Fork-tender beef in a rich, smoky sauce.
YIELD
8 servingsPREP
20 minCOOK
4½ hrsREADY
5 hrsThis pot roast takes a Sunday classic and sends it to the Iberian table, building a rich tomato-and-red-wine braise spiced with cumin, paprika, and oregano.
Start by browning the chuck roast hard on every side. That deep crust isn’t just color, it’s the foundation of the sauce, leaving behind fond that dissolves into the braising liquid. Dredging the meat in flour first helps it brown and lightly thickens the finished sauce.
A smart move here is cooking the peppers, onion, celery, and garlic separately, then adding them back partway through. The beef gets the long, slow time it needs to turn tender, while the vegetables go in later so they keep their shape instead of dissolving into the sauce.
Three to four hours of gentle braising is what transforms tough chuck into meltingly tender beef. Turn and baste it as it cooks, and don’t rush the low heat.
Chef Tips
- Brown the roast deeply on all sides; that crust is where most of the sauce’s flavor comes from.
- Keep the braise at a bare simmer, not a boil, since high heat toughens the meat and makes it stringy.
- Add the sauteed vegetables back later, as the recipe directs, so they don’t cook down to mush.
- Rest the meat about 10 minutes before slicing or shredding so the juices redistribute.
Variations
- Stir in green olives, capers, or raisins for a sweet-savory Spanish accent.
- Use smoked paprika in place of sweet for a deeper, smokier sauce.
- Serve over garlic mashed potatoes or rice, as suggested, to catch the sauce.
Ingredients
Directions
Trim excess fat from roast; wash and pat dry; salt and pepper to taste. Lightly dredge in the flour, shaking off excess. Tie securely with butcher’s twine (kitchen twine).
Heat the olive oil in a large Dutch oven; brown the meat over medium-high heat on all sides, about 15 minutes. Remove meat and set aside. Reduce heat to medium and add a little more oil, if necessary. Add in the peppers, onion, celery and garlic cloves; sauté 4 to 5 minutes; set aside (will be added back later to the braising meat).
Return browned meat to the pot.; add all remaining ingredients. Bring to a boil over medium-high heat; cover and reduce heat to medium-low. Cook, covered, very slowly, until meat is somewhat tender, about 2½ to 3 hours. Add back the reserved peppers, onion, celery and garlic cloves. Continue to cook for another hour, adding more liquid if necessary, until meat is very tender and vegetables are cooked through. NOTE: Turn and baste the meat several times during cooking.
Remove meat from pot and let rest and cool down for about 10 minutes before slicing or shredding. Remove bay leaves from pot and ladle vegetables, garlic and sauce over the meat on a warmed serving platter.
Serve with garlic mashed potatoes or hot cooked rice, if desired.
Comments
Isn't it tasty, wow this pot roast should be lots of flavor, absolutely a very good main dish when have company coming.
Worth the effort, in this weather and it tastes darn good.
serving size is 15.2 oz? REALLY??? that is 4 servings! I guess this was the "super sized" version.
No, not 4 servings. Should be at least 8 to 10 servings (if not more) for that size roast.