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New Mexico–Style Pot Roast in Slow Cooker
Ingredients
Serves 6 | 15 minutes active time | 4 3/4 hours total
- 1 3-pound beef-chuck roast
- 1 tablespoon olive oil
- Salt and pepper to taste
- 8 ounces red enchilada sauce
- 6 ounces light beer or lager
- 3/4 cup low-sodium beef broth
- 2 sweet potatoes, peeled and cut into chunks
- 2 small squash (preferably chayote), quartered
- 1 15-ounce can hominy, drained
- Rub the meat with the oil, salt, and pepper and brown it on all sides in a large, heavy skillet.
- Remove the meat from the skillet and put it in the slow cooker. Deglaze the pan with the broth, scraping up any brown bits. Add the enchilada sauce and incorporate into the broth. Pour sauce over the meat in the slow cooker and add beer.
- Cook in the slow cooker for 4 hours on high heat or 8 hours on low heat.
- Remove the meat from the slow cooker, tent with foil, and let it rest. Add the potatoes, squash, and hominy to the slow cooker and cook everything for 30 minutes more.
- Carve the meat across the grain; serve it with the vegetables drizzled with some sauce.
Note: The liquids in this recipe have been reduced by half from the original (non-slow-cooker) version because the slow cooker will allow moisture to accumulate and return to the meat through condensation.
Next Page: Turkey Osso Buco in a Slow Cooker
