Categories: Meals
Ingredients
- 3 lb. beef chuck roast
- 1 tbsp. olive oil
- Salt and pepper
- 15 oz. jar red enchilada sauce
- 12 oz. can light beer
- 1 1/2 cups beef broth
- 2 sweet potatoes, peeled and cut into chunks
- 2 small squash, quartered
- 15 oz. can hominy, drained
Directions
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Preheat oven to 450. Rub the meat with the oil, salt, and pepper. Place it in a baking pan and roast for 30 minutes, turning once halfway through. Reduce heat to 350. 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. Add the potatoes, squash and hominy. Cook for 30 minutes more. Uncover and cook until the veggies are tender and the juices are slightly thickened, 15 minutes. Carve the meat across the grain, or let the guests carve pieces themselves. Make sure everyone gets a healthy drizzle of sauce over everything.