Comida Kraft
Recipe Box

Spanish-Style Pot Roast

Spanish-Style Pot Roast is rated 5.0 out of 5 by 1.
Prep Time
Total Time

10 servings

Give Sunday's pot roast a Spanish-style twist with stuffed green olives.

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Brown meat in 1/4 cup dressing in ovenproof Dutch oven on medium-low heat. Add remaining ingredients; cover.
  • Bake 2 to 2-1/2 hours or until meat is tender.
  • Remove meat and vegetables from pan, reserving juices in pan. Cut meat across the grain into thin slices. Serve meat and vegetables topped with pan drippings.

Beef Cuts to Braise

The best cuts of beef to use for braising are boneless rump roasts, bottom round roasts, tip roasts (cap off), eye round roasts, chuck roasts and under blade pot roasts.


Prepare using KRAFT Zesty Italian Dressing.

How to Make a Thickened Gravy for the Pot Roast

Transfer cooked meat and vegetables to platter, reserving drippings in pan; cover platter. Mix 2 Tbsp. flour and 1/4 cup water until blended; gradually add to drippings in pan, stirring with whisk until blended. Cook on medium heat until mixture boils and thickens, stirring constantly; simmer on medium-low heat 3 min., stirring constantly.


  • 10 servings

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 1-1/2 Starch
  • 1 Vegetable
  • 4 Meat (L)
  • 1/2 Fat

Nutrition Bonus

Help your friends and family eat right with this delicious twist on pot roast. As a bonus, the colorful carrots are an excellent source of vitamin A.

Nutritional Information

Serving Size 10 servings
Calories 350
Total fat 13g
Saturated fat 3.5g
Cholesterol 90mg
Sodium 500mg
Carbohydrate 26g
Dietary fiber 3g
Sugars 10g
Protein 32g
% Daily Value
Vitamin A 130 %DV
Vitamin C 10 %DV
Calcium 4 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made this with a rolled Bison roast and put the roast in frozen. I made this with a rolled Bison roast and put the roast in frozen. Then I blended all the liquid and the olives and carrots and it made an AWESOME gravy. Delicious recipe!!!!
Date published: 2015-02-16
  • 2016-10-21T11:10CST
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