Spanish Pot Roast
A hearty Spanish-inspired pot roast with tender meat, savory olives, and flavorful vegetables, simmered to perfection and topped with a rich, thick gravy. Ideal for family dinners.
Ingredients
Instructions
- Brown the pot roast in 1/4 cup of Catalina French dressing in a large skillet or Dutch oven.
- Add the remaining dressing and 1/2 cup of water to the skillet.
- Cover and simmer the meat for 2 hours and 15 minutes, until tender.
- Add small onions, small potatoes, and sliced green olives to the skillet.
- Continue simmering for an additional 45 minutes until the vegetables and meat are tender.
- Remove the meat and vegetables from the skillet and set aside to serve.
- In a separate bowl, gradually add the remaining water to flour, stirring until well blended to make a slurry.
- Slowly add the flour mixture to the hot liquid in the skillet, stirring constantly to prevent lumps.
- Cook, stirring constantly, until the mixture boils and thickens.
- Simmer for 3 minutes, continuing to stir.
- Serve the meat and vegetables with the gravy poured over or on the side.
Tips & Substitutions
For a richer flavor, consider marinating the pot roast overnight in the Catalina French dressing. If you can't find small onions, use pearl onions or quartered larger onions. You can substitute the green olives with capers for a different tang. Be sure to monitor the liquid level while simmering, as a dry pot can lead to uneven cooking.
Serving Suggestions
This Spanish Pot Roast pairs wonderfully with a side of Vegetable Rice Medley for added texture and flavor. A fresh garden salad or crusty bread can complement the meal nicely. For a heartier option, serve it alongside mashed potatoes or polenta to soak up the delicious gravy.
Storage & Reheating
To store leftovers, let the pot roast and vegetables cool completely before transferring them to an airtight container. They will keep well in the refrigerator for up to 3 days. To reheat, place the roast and veggies in a saucepan over low heat, adding a splash of water or broth to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Spanish Pot Roast contains roughly 1021 calories, with 30g protein, 155g carbohydrates, and 31g fat. It is an excellent source of protein (61% of the Daily Value), iron (48% of the Daily Value), and dietary fiber (30% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 583mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, you can substitute the pot roast with chuck roast or brisket, as they both have a good balance of meat and fat, making them ideal for slow cooking. Just adjust the cooking time based on the thickness of the cut.
What can I add for additional flavor?
Adding garlic cloves, bay leaves, or fresh herbs like thyme or rosemary during cooking can enhance the flavor profile of the pot roast. You might also consider adding diced bell peppers for a sweeter taste.
Is this recipe suitable for meal prep?
Absolutely! This Spanish Pot Roast is perfect for meal prep. You can cook a larger batch and portion it out for the week. Just keep the gravy separate to maintain the texture of the meat and vegetables when reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).