Spanish Pot Roast Recipe

Name: Spanish Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 3/4 cups beef stock or beef stock; 1/2 cup red wine; 6 whole garlic cloves skins removed; 1 teaspoon kosher salt; 1/2 teaspoon black pepper freshly ground; 2 tablespoons sugar white, granulated; 2 tablespoons cumin ground; 1 teaspoon paprika; 1 teaspoon oregano dried, crushed; 3 whole bay leaves; 3 tablespoons flour, all-purpose for coating roast; 2 tablespoons olive oil plus a touch more

Servings: persons

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 3/4 cups beef stock or beef stock
1/2 cup red wine
6 whole garlic cloves skins removed
1 teaspoon kosher salt
1/2 teaspoon black pepper freshly ground
2 tablespoons sugar white, granulated
2 tablespoons cumin ground
1 teaspoon paprika
1 teaspoon oregano dried, crushed
3 whole bay leaves
3 tablespoons flour, all-purpose for coating roast
2 tablespoons olive oil plus a touch more

1
Trim excess fat from roast; wash and pat dry; salt and pepper to taste.
2
Lightly dredge in the flour, shaking off excess.
3
Tie securely with butcher's twine (kitchen twine).
4
Heat the olive oil in a large Dutch oven; brown the meat over medium-high heat on all sides, about 15 minutes.
5
Remove meat and set aside.
6
Reduce heat to medium and add a little more oil, if necessary.
7
Add in the peppers, onion, celery and garlic cloves; saute 4 to 5 minutes; set aside (will be added back later to the braising meat).
8
Return browned meat to the pot.
9
; add all remaining ingredients.
10
Bring to a boil over medium-high heat; cover and reduce heat to medium-low.
11
Cook, covered, very slowly, until meat is somewhat tender, about 2 1/2 to 3 hours.
12
Add back the reserved peppers, onion, celery and garlic cloves.
13
Continue to cook for another hour, adding more liquid if necessary, until meat is very tender and vegetables are cooked through.
14
NOTE: Turn and baste the meat several times during cooking.
15
Remove meat from pot and let rest and cool down for about 10 minutes before slicing or shredding.
16
Remove bay leaves from pot and ladle vegetables, garlic and sauce over the meat on a warmed serving platter.
17
Serve with garlic mashed potatoes or hot cooked rice, if desired.

1920

kcal

Calories

106

Fat

Carbs

165

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Spanish 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.

That's it — enjoy your meal!

Spanish Pot Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions