Southwestern Pot Roast and Vegetables

1. 1

   Preheat oven to 350F.

2. 2

   Sprinkle the meat generously with salt and pepper on all sides, then drizzle with the oil and rub the seasonings into the meat.

3. 3

   Sear meat in a hot Dutch oven (preferably cast iron) on all sides.

4. 4

   Add the enchilada sauce, beer, and the broth.

5. 5

   Bring to a simmer on top of the stove and then cover and place in the preheated oven.

6. 6

   Bake for 1 1/2 to 2 hours, or until meat is nearly tender.

7. 7

   Add the sweet potatoes, squash, and hominy, cover and bake for 30 minutes more.

8. 8

   Uncover and cook until the vegetables are just tender and the juices are slightly thickened, about 15 to 20 minutes.

9. 9

   Carve the meat across the grain and serve with the vegetables and sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.