Spanish roast
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Roast Flour |
| 2 | tablespoons | Oil |
| 1 | large | Onion, sliced thin into rings |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| 2 | Whole cloves | |
| 1 | tablespoon | Vinegar |
| 1 | Whole bay leaf | |
| 1 | teaspoon | Cinnamon |
| 2 | tablespoons | Catsup |
| 2 | cups | Water |
| 2 | ounces | Semi-sweet baking chocolate, grated |
Directions
Flour roast. Brown in oil on all sides. Remove roast from pan and set aside. Put onion rings into pot (Dutch oven). Add salt and pepper. Put roast on top of onion rings, add cloves, vinegar, bay leaf, cinnamon, catsup and water. Put lid on pot. Let come to a boil and simmer about 2½ hours or until roast is tender. Add grated chocolate and stir around roast. Let cook another 15 minutes.
Remove cloves and bay leaf.
Posted to MM-Recipes Digest V3 #237 Date: Sat, 31 Aug 1996 08:50:32 -0500 From: pickell@... (S.Pickell)