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Prep Time: 5 Minutes Cook Time: 120 Minutes |
Ready In: 125 Minutes Servings: 6 |
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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. Ingredients:
1 tablespoon oil, for pan |
3 lbs roast |
salt & pepper |
1/4 cup flour |
2 cups canned enchilada sauce (not powdered) |
1 (10 3/4 ounce) 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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