🫙 From the Spice Rack
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 me...
mexicanmaineasy
Ingredients8 items
Ingredients
- 1tablespoonlight olive or vegetable oil
- 1medium onion, peeled and coarsely chopped
- 2medium carrots, peeled and coarsely chopped
- 2medium ribs celery, coarsely chopped
- 1/2poundcremini 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
Directions
- 1
Enchilada Pot Roast 1 tablespoon light olive or vegetable oil About 3 pound pot roast 1 medium onion, peeled and coarsely chopped 2 medium c
- 2
Heat the oil in a heavy Dutch oven over medium-high heat
- 3
When pan is hot, brown the roast on both sides
- 4
Add the onion, carrots, celery and mushrooms
- 5
Cook 5 minutes, stirring the vegetables often
- 6
Pour the tomatoes, enchilada sauce and beer into the pan
- 7
add the green chilies
- 8
Bring to a boil, cover and place on center oven rack