Wednesday, January 19, 2011

New Mexico-Style Pot Roast

I found this recipe in Cookie (magazine) and ripped it out and saved it...the magazine is now out of publication, but I'm so thankful to have found this recipe because it was, by far, the best roast I have ever made! Usually, any time I cook beef, it's never tender enough, or flavorful enough. This was both super tender and full of delicious flavor! My picky eaters (kids and husband ;) all ate it and loved it. Definitely will be a repeat in our house :)

  • Beef-chuck roast (I used 1.5 lbs)
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 1 15oz jar red enchilada sauce
  • 1 12oz can light beer or lager
  • 1 cup low-sodium beef broth
  • 2 sweet potatoes, peeled and diced
  • 2 small squash, peeled and diced
  1. Preheat oven to 450.
  2. Rub meat with oil, salt and pepper. Place it in a baking pan and roast for 30 minutes, turning once 1/2 way through.
  3. Reduce heat to 350.
  4. Add enchilada sauce, beer and broth.
  5. Cover with foil and cook for 2 hours.
  6. Add potatoes and squash and cook for another 30 minutes.
  7. Uncover and cook until the vegetables are tender, about 15 more minutes.

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