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Spanish Pot Roast


Another of Grandma's recipes.












Trans-fat Free


5 pounds beef chuck roast
trimmed and tied
2 large green bell peppers
large dice
1 large spanish onions
large dice
1 large celery stalks
thickly sliced
56 ounces tomatoes, canned, whole, peeled
2- 28 oz. cans (1 can drained, 1 juices reserved)
1 ¾ cups beef stock
or beef stock
½ cup red wine
6 whole garlic cloves
skins removed
1 teaspoon kosher salt
½ teaspoon black pepper
freshly ground
2 tablespoons sugar
white, granulated
2 tablespoons cumin
1 teaspoon paprika
1 teaspoon oregano
dried, crushed
3 whole bay leaves
3 tablespoons all-purpose flour
for coating roast
2 tablespoons olive oil
plus a touch more


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.


* not incl. in nutrient facts

Add review





Isn't it tasty, wow this pot roast should be lots of flavor, absolutely a very good main dish when have company coming.

over 13 years ago

Worth It

Worth the effort, in this weather and it tastes darn good.

over 13 years ago

serving size is 15.2 oz? REALLY??? that is 4 servings! I guess this was the "super sized" version.

over 10 years ago

lynn in ma

No, not 4 servings. Should be at least 8 to 10 servings (if not more) for that size roast.

over 10 years ago

Nutrition Facts

Serving Size 431g (15.2 oz)
Amount per Serving
Calories 94356% of calories from fat
 % Daily Value *
Total Fat 58g 90%
Saturated Fat 22g 111%
Trans Fat 0g
Cholesterol 224mg 75%
Sodium 548mg 23%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 6%
Sugars g
Protein 176g
Vitamin A 6% Vitamin C 59%
Calcium 8% Iron 49%
* based on a 2,000 calorie diet How is this calculated?


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