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.


  • 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


  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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