Roast Beef Recipes
Enchilada Pot Roast
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
- Heat 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, carrots, celery and mushrooms. Cook for 5 minutes, stirring the vegetables often.
- 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.
- 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.
- 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, Tabasco, salt and pepper.
- Slice the meat across the grain.
- Spoon the sauce over the meat.
- 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