Roast Beef Recipes

Enchilada Pot Roast

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Yield: 8 servings

Ingredients

  • 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, drained
  • 1 tablespoon lime juice
  • 1/2 teaspoon Tabasco sauce (or to taste)
  • Salt to taste
  • Freshly ground black pepper to taste

Instructions

  1. Heat oven to 325 degrees F.
  2. 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, carrots, celery and mushrooms. Cook for 5 minutes, stirring the vegetables often.
  3. Pour the tomatoes, enchilada sauce and beer into the pan; add the green chiles. Bring to a boil, cover and place on center oven rack. Cook for 1 hour.
  4. Turn meat over, re-cover and continue baking for about 1 1/2 hours, or until the meat is fork tender. Remove the meat from the pan; cover with aluminum foil.
  5. Degrease the cooking liquid. To thicken, puree about half of the solids in a blender or food processor, then stir back into the liquid.
  6. Reheat; season with lime juice, Tabasco, salt and pepper.
  7. Slice the meat across the grain.
  8. Spoon the sauce over the meat.
  9. Serve with lots of rice, noodles or mashed potatoes.

Nutrition

Per serving: calories 363, protein 29.7 grams; fat 19.9 grams, carbohydrates 12.2 grams, sodium 537 milligrams



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