A dish — and memories — to warm your December.
When I was growing up, I had a best friend whose mom, Evie, was of Spanish descent. On Sunday evenings, she would make Carne Asada – Spanish pot roast. I was used to Irish pot roast, which I just adored. So I thought I knew what to expect. What a surprise when I tasted this delightful dish. I went crazy for it. Neither of her daughters ever got the recipe. But I did. One day in my early 20s, I went over to the house and Evie was making it. I jotted down the recipe on a small piece of paper. Every time I make it, I think of the wonderful lady who taught me this dish, and it brings back such fond memories of her.
- 4 pounds rump roast pot roast
- Onion salt
- Garlic salt
- Salt and pepper
- 1 jar green olives
- 6 to 8 14-ounce cans
- Del Monte tomato sauce
- 3 teaspoons oregano
- ¾ cup Chianti
- 3 teaspoons olive oil
- 4 white potatoes
- 1 clove garlic
- Season the meat with onion salt, garlic salt and salt and pepper.
- Brown meat in olive oil on all sides.
- Add red wine and reduce 3 minutes.
- Add tomato sauce.
- Add garlic and oregano.
- Cook on stovetop at medium heat for 2 hours and remove meat from pot.
- Chop potatoes into 1-inch cubes and add to sauce.
- Add olives to sauce.
- Cut meat into bite-size pieces and put back into pot.
- Cook another 2 hours or until tender.
- Serve over rice