Southwestern Pot Roast And Vegetables

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 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

Recipe

• 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.