Evie’s Carne Asada (Spanish Pot Roast)

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.

Ingredients:

  • 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

Directions

  1. Season the meat with onion salt, garlic salt and salt and pepper.
  2. Brown meat in olive oil on all sides.
  3. Add red wine and reduce 3 minutes.
  4. Add tomato sauce.
  5. Add garlic and oregano.
  6. Cook on stovetop at medium heat for 2 hours and remove meat from pot.
  7. Chop potatoes into 1-inch cubes and add to sauce.
  8. Add olives to sauce.
  9. Cut meat into bite-size pieces and put back into pot.
  10. Cook another 2 hours or until tender.
  11. Serve over rice

 

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