Memory Lane Spanish Roast Recipe

Name: Memory Lane Spanish Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: SAUCE; 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; ROAST; salt; 2 lbs boneless beef chuck roast; 2 tablespoons hot fat; 2 medium onions, thinly sliced

Servings: persons

SAUCE
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
ROAST
salt
2 lbs boneless beef chuck roast
2 tablespoons hot fat
2 medium onions, thinly sliced

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: SAUCE, 2 tablespoons vinegar, 2 tablespoons Worcestershire sauce, 3/4 cup ketchup, and more.

Yes, Memory Lane Spanish Roast falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Memory Lane Spanish Roast

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