Puerto Rican Pot Roast Recipe

Name: Puerto Rican Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 to 5 lb. boneless beef chuck roast; 1 large onion, sliced; 2 Tbsp. cooking oil; 1 medium green pepper, diced; 1 c. water; 1/4 c. cornstarch, dissolved in 1/4 c. water; 1 (3 oz.) bottle drained stuffed olives; 1/2 c. diced celery; 2 (8 oz.) cans tomato sauce; 1 tsp. salt; 1 tsp. pepper

Servings: persons

4 1/2 to 5 lb. boneless beef chuck roast
1 large onion, sliced
2 Tbsp. cooking oil
1 medium green pepper, diced
1 c. water
1/4 c. cornstarch, dissolved in 1/4 c. water
1 (3 oz.) bottle drained stuffed olives
1/2 c. diced celery
2 (8 oz.) cans tomato sauce
1 tsp. salt
1 tsp. pepper

1
Insert olives into deep cut slits in meat.
2
Heat oil in heavy pan and brown well on all sides.
3
Add onion, celery, green pepper, tomato sauce, 1 cup water, salt and pepper.
4
Bring to a boil and cover until meat is tender.
5
Turn meat occasionally during cooking.
6
Remove all meat.
7
Add cornstarch mixture to pan and simmer 10 minutes.
8
Serve sauce over meat slices.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 11 ingredients. The key ingredients include: 4 1/2 to 5 lb. boneless beef chuck roast, 1 large onion, sliced, 2 Tbsp. cooking oil, 1 medium green pepper, diced, and more.

Yes, Puerto Rican Pot Roast falls under the Meat & Poultry 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.

Puerto Rican Pot Roast

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