New Mexico–Style Pot Roast

1. 1

   1 Preheat oven to 450u00b0F.

2. 2

   2 Rub the meat with the oil, salt, and pepper. Place it in a baking pan and roast for 30 minutes, turning it once halfway through.

3. 3

   3 Reduce heat to 350u00b0F. Add the enchilada sauce, beer, and 1 cup of the broth. Cover with foil and cook for 2 1/2 hours, adding more broth as the liquid evaporates.

4. 4

   4 Add the potatoes, squash, and hominy. Cook for 30 minutes more.

5. 5

   5 Uncover and cook until the vegetables are tender and the juices are slightly thickened, 15 minutes.

6. 6

   6 Carve the meat across the grain; serve it all drizzled with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.