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“This tastes great as a pot roast or as shredded meat in a burrito. This would be easy to do in the crock pot too. You can add potatoes and veggies the second hour if you like.”
READY IN:
2hrs 5mins
SERVES:
8
YIELD:
1 pot roast
UNITS:
Metric

Ingredients Nutrition

  • 14.79 ml oil, for pan
  • 1360.77 g roast
  • salt & pepper
  • 59.14 ml flour
  • 473.18 ml canned enchilada sauce (not powdered)
  • 304.75 g can condensed cream of celery soup

Directions

  1. Sprinkle salt and pepper over roast then rub flour all over it.
  2. Braise each side of roast in oil heated in a heavy dutch oven.
  3. Add remaining ingredients, stir and cook, covered, on simmer for 2-3 hours or until done.

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