Enchilada Pot Roast Recipe

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Type: Enchilada Pot Roast Free Cooking Recipe – Meats


Ingredients / Directions
1 tablespoon light olive or vegetable oil
About 3 pound pot roast
1 medium onion
peeled and coarsely chopped
2 medium carrots
peeled and coarsely chopped
2 medium ribs celery
coarsely chopped
1/2 pound cremini or white button mushrooms
cleaned and thinly sliced
1 (14 1/2 ounce) can Mexican stewed tomatoes
1 (10 ounces) can enchilada sauce
1 (12 ounce) bottle beer
1 (4 ounce) can diced green chiles
1 tablespoon lime juice
1/2 teaspoon Tabasco sauce (or to taste)
Salt to taste
Freshly ground black pepper to taste Preheat oven to 325 degrees F.

Heat the oil in a heavy Dutch oven over medium-high heat. When pan is hot
brown the roast on both sides. Add the onion
celery and mushrooms. Cook 5 minutes
stirring the vegetables often.

Pour the tomatoes
enchilada sauce and beer into the pan; add the green chilies. Bring to a boil
cover and place on center oven rack. Cook 1 hour(s).

Turn meat over
recover and continue baking about 1 1/2 hour(s)
or until the meat is fork-tender. Remove the meat from the pan; cover with aluminum foil.

Degrease the cooking liquid. To thicken
puree about half of the solids in a blender or food processor
then stir back into the liquid. Reheat; season with lime juice
salt and pepper.

Slice the meat across the grain. Spoon the sauce over the meat. Serve with lots of rice
noodles or mashed potatoes.

Serves 6 to 8.

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