The Menu:
Special Spanish Pot Roast
The Original Recipe:
I got this off of the Cooking For Your Family Board, and it was brought to my attention as something that just had to be made! It is very different, ingredient wise, than what I normally make for my family. I don't think my kids (other than my 13 year old) has tried olives before! It is delicious! It is salty from the olives, but the flavor is so very different. I couldn't put my finger on it, when I was making it, as to what I thought it would turn out like. Wow, I would make this my number 1 pot roast if it were up to me. I LOVED eating a peice of olive with each bite of roast. The roast just melted in my mouth!
So, from my kids point of view, they say they don't like it, especially the olives (which I only gave them each 1 to try). However, I have to say, I am NOT fighting with them to eat like I normally do. They are all eating their supper tonight. I think they like it, but because it is different they say they don't like it. I have to beg to differ at this point since their plates are wiped clean!
Special Spanish Pot Roast
Amy - amylz
Gooseberry Patch
3lb beef pot roast
8oz bottle Catalina salad dressing, divided
6-8 carrots, peeled and diced
6-8 potatoes, peeled and diced
1 onion, quartered
12oz jar green olives with pimentos
Heat 1/4 cup dressing in an oven safe pan over medium heat. Add roast to pan; heat and turn until all sides are browned. Add carrots, potatoes and onion to pan. Pour remaining dressing over all; top with olives and olive juice. Cover and bake at 350 for 2 to 3 hours to desired doneness. Serves 4 to 6
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