New MexicoStyle Pot Roast |
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Prep Time: 15 Minutes Cook Time: 225 Minutes |
Ready In: 240 Minutes Servings: 6 |
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For a falling-off-the-bone roast (about $4 a pound), crack open a tenderizing can of beer. Ingredients:
1 3-pound beef-chuck roast |
1 tablespoon olive oil |
salt and pepper to taste |
1 15-ounce jar red enchilada sauce |
1 12-ounce can light beer or lager |
1 1/2 cups low-sodium beef broth |
2 sweet potatoes, peeled and cut into chunks |
2 small squash (preferably chayote), quartered |
1 15-ounce can hominy, drained |
Directions:
1. 1 Preheat oven to 450°F.
2. 2 Rub the meat with the oil, salt, and pepper. Place it in a baking pan and roast for 30 minutes, turning it once halfway through.
3. 3 Reduce heat to 350°F. Add the enchilada sauce, beer, and 1 cup of the broth. Cover with foil and cook for 2 1/2 hours, adding more broth as the liquid evaporates.
4. 4 Add the potatoes, squash, and hominy. Cook for 30 minutes more.
5. 5 Uncover and cook until the vegetables are tender and the juices are slightly thickened, 15 minutes.
6. 6 Carve the meat across the grain; serve it all drizzled with sauce.
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