Southwestern Pot Roast and Vegetables

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“Adapted from a Bon Appetit recipe. Super great flavor, easy to make, and unique use of vegetables. Use an enchilada sauce with the heat level you prefer, and either white or yellow hominy (posole). You can certainly add more hominy if you like. Serve with warm flour tortillas. Chayote is a hard green squash, also called mirliton in some places. Leftover meat, if there is any, can be shredded for tacos.”
2hrs 15mins

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Sprinkle the meat generously with salt and pepper on all sides, then drizzle with the oil and rub the seasonings into the meat. Sear meat in a hot Dutch oven (preferably cast iron) on all sides.
  3. Add the enchilada sauce, beer, and the broth. Bring to a simmer on top of the stove and then cover and place in the preheated oven. Bake for 1 1/2 to 2 hours, or until meat is nearly tender.
  4. Add the sweet potatoes, squash, and hominy, cover and bake for 30 minutes more.
  5. Uncover and cook until the vegetables are just tender and the juices are slightly thickened, about 15 to 20 minutes.
  6. Carve the meat across the grain and serve with the vegetables and sauce.

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