Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   651500 spanish roast   Yield: 6 Servings   4 lb Roast -Flour      2 tb Oil 1 lg Onion sliced thin into -rings      1 ts Salt 1/2 ts Black pepper      2 Whole cloves 1 tb Vinegar      1 Whole bay leaf 1 ts Cinnamon      2 tb Catsup 2 c Water      2 oz Semi-sweet baking  -chocolate grated Flour roast. Brown in oil on all sides. Remove roast from pan and set aside. Put onion rings into pot (Dutch oven). Add salt and pepper. Put roast on top of onion rings add cloves vinegar bay leaf cinnamon catsup and water. Put lid on pot. Let come to a boil and simmer about 2 1/2 hours or until roast is tender. Add grated chocolate and stir around roast. Let cook another 15 minutes. Remove cloves and bay leaf.