Enchilada pot roast recipe
Recipe for enchilada pot roast in our easy beef recipes collection.
Recipe ingredients
- 1 tablespoon light olive or vegetable oil
- About 3 pounds 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 ounces, can Mexican stewed tomatoes
- 1, 10 ounces, can enchilada sauce
- 1, 12 ounces, bottle beer
- 1, 4 ounces, 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
How to make enchilada pot roast
- 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, carrots, 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.
- Turn meat over, recover and continue baking 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. 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.
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