Monday, October 26, 2009

New Mexico-style pot roast

This was absolutely delicious!!  Just a twist on a classic, and we really enjoyed it.  This serves 6, but I made a double recipe so the picture is more accurate for a larger group.  :-) 

1 3 lb beef chuck roast
1 tbs olive oil
salt and pepper to taste
1 15 oz jar red enchilada sauce
2 cups low sodium beef broth (I used the meijer naturals beef broth concentrate)
2 sweet potatoes, peeled and cut into chunks
2 small chayote squash, also cut into chunks  (meijer does carry this mexican squash, but I have yet to see it there.  They are always out, so you can use summer squash in it's place)
1 15 oz can hominy, drained

Rub the roast with olive oil, salt and pepper.  place in a roasting pan, or stock pot.  Add the broth and enchilada sauce.  Cover and cook at 250 for 8 or 9 hours.  At this time add the sweet potatoes, squash and hominy and continue cooking for another 3-4 hours.  I cook my roasts this long to make them fork tender.  You can adjust cooking time if you want. 

1 comment:

  1. OH this one that Im getting? Woot woot...>D