Spanish Style Roast

Trying to create new recipes, I came up with this yesterday, and it was so good! I wanted to create a roast, that had a Spanish flair to it.

For the low carb version, I served it with a side of my Roasted Brussel Sprouts recipe, we love them, we have them a couple times a week. I made the roast with red potatoes, because my toddler loves them, but she ended up wanting the Brussels Sprouts.

To serve this roast though, you simply pour the entire contents of the roast, over some brown rice, top it with a little sour cream and hot sauce.

Servings 8-10 Total Cost: $8.75

1 Roast 3-4 lb frozen or thaw
2 Cans of Low Sodium diced tomatoes
6 Red Potatoes
4 Carrots
1 Onion-optional
1 Green Pepper
1 Tbsp of Paprika
2 tsp of Ground Cumin
2 tsp of Basil
2 tsp of Garlic Powder or Diced Garlic
1 tsp of Seasoned Salt
1/2 tsp of Red Pepper Flakes or 1 tsp of Black Pepper

  • Cut up your carrots, potatoes, onion and green pepper
  • Put all of the ingredients into a crockpot
  • Cook on high for 5 hours until roast falls apart
  • I usually stir it up at about 2hours
  • Cook Brown Rice
  • Serve over brown rice
*If you want to cook this in an oven. Put all ingredients into a casserole dish. Cover and bake for 3-4 Hours at 350° until roast falls apart.


  • Put all leftovers in large stock pot, you can even add any leftover rice
  • Cut up your roast into small pieces
  • Add 1 bag of Frozen mixed vegetables
  • Add 2 Cups of Water (If you put in Rice add 3 Cups of water)
  • Bring to a boil and simmer for 30 min
  • Add any additional spices to taste
  • Serve with crackers


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