For a falling-off-the-bone roast (about $4 a pound), crack open a tenderizing can of beer.
Recipe information
Total Time
4 hours
Yield
Makes 6 servings
Ingredients
1 3-pound beef-chuck roast
1 tablespoon olive oil
Salt and pepper to taste
1 15-ounce jar red enchilada sauce
1 12-ounce can light beer or lager
1 1/2 cups low-sodium beef broth
2 sweet potatoes, peeled and cut into chunks
2 small squash (preferably chayote), quartered
1 15-ounce can hominy, drained
Preparation
Step 1
1 Preheat oven to 450°F.
Step 2
2 Rub the meat with the oil, salt, and pepper. Place it in a baking pan and roast for 30 minutes, turning it once halfway through.
Step 3
3 Reduce heat to 350°F. 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.
Step 4
4 Add the potatoes, squash, and hominy. Cook for 30 minutes more.
Step 5
5 Uncover and cook until the vegetables are tender and the juices are slightly thickened, 15 minutes.
Step 6
6 Carve the meat across the grain; serve it all drizzled with sauce.
