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Enchilada Pot Roast

Enchilada Pot Roast

  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
  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, 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.

Serves 6 to 8.


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