Spanish Chuck Roast

Recipe from Grandma Bonnie

POT ROAST Rule of Thumb:
The pot roasts we have included in our cookbook vary on cooking time and temperatures. It all depends on the amount of liquid (onions are an added source), the pot they are in, and your oven. Many old recipes had temperatures as high as 450º. This could be due to types of ovens, or a variety of things. Our Rule of Thumb is to check for liquid and doneness, once you pass the 1 hour time mark. You don't want it to dry out, BUT you DO want it to be fork tender and to fall of the bone, so to speak. "Keep you eye on your Thyme!"

Ingredients

1 cup Catalina dressing (divided)
1 4-5 lb chuck roast  (I used a brisket on Mom’s Day, Yummy!)
1-2 large sweet onions (sliced)
1 cup pimento stuffed olives
1/4 tsp. cumin
salt & pepper


Instructions

Brush 1/4 cup Catalina dressing on both sides of chuck roast.  
Brown in skillet on top of stove over med-high heat. 
When nice and brown, place roast in baking/roasting pan surrounded by sliced onions.
Sprinkle with salt, pepper & cumin.
Pour remaining  3/4 cup Catalina dressing over top. 
Bake covered 4 hours at 250º checking to make sure meat is not drying out.
When just about fork tender, slice stuffed olives and sprinkle over top.
Cover and bake about 1 hour longer.
Make up gravy from drippings!