Southwestern Pot Roast and Vegetables
- Ready In:
- 2hrs 15mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 3 lbs chuck roast
- coarse salt and cracked pepper
- 1 tablespoon olive oil
- 1 (10 ounce) can red enchilada sauce (we use Victoria brand mild)
- 1 (12 ounce) bottle light beer (we use an IPA)
- 1 cup low sodium beef broth
- 2 sweet potatoes, peeled and cut into 2-inch chunks
- 2 chayotes, quartered and pits removed
- 1 (15 ounce) can hominy, drained
directions
- Preheat oven to 350°F.
- 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.
- 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.
- Add the sweet potatoes, squash, and hominy, cover and bake for 30 minutes more.
- Uncover and cook until the vegetables are just tender and the juices are slightly thickened, about 15 to 20 minutes.
- Carve the meat across the grain and serve with the vegetables and sauce.
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RECIPE SUBMITTED BY
zeldaz51
United States
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