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.
OH BOY...is this one that Im getting? Woot woot...>D
ReplyDelete