Recipe for...Enchilada Pot Roast


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Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Enchilada Pot Roast This recipe is rated : 0 Recipe Ingredients 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 medium ribs celery, coarsely chopped 1/2 pound cremini 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 1 (4 ounce) can diced green chiles, drained 1 tablespoon lime juice 1/2 teaspoon Tabasco sauce (or to taste) Salt to taste Freshly ground black pepper to taste Cooking Procedures Preheat oven to 325 degrees F. Heat the oil in a heavy Dutch oven over medium-high heat. When pan is hot, brown the roast on both sides. Add the onion, carrots, celery and mushrooms. Cook 5 minutes, stirring the vegetables often. Pour the tomatoes, enchilada sauce and beer into the pan; add the green chilies. Bring to a boil, cover and place on center oven rack. Cook 1 hour. Turn meat over, recover and continue baking about 1 1/2 hours, or until the meat is fork-tender. Remove the meat from the pan; cover with aluminum foil. Degrease the cooking liquid. To thicken, puree about half of the solids in a blender or food processor, then stir back into the liquid. Reheat; season with lime juice, Tabasco, salt and pepper. Slice the meat across the grain. Spoon the sauce over the meat. Serve with lots of rice, noodles or mashed potatoes. Serves 6 to 8.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: 96) : "The subject of peas continues: the impatience to eat them; the pleasure to have eaten them ; and the delight to eat them again, are the three points our princes talk about for the last few days. It is a fashion, a craze ! " They have continued favorites ever since, and deserve it. Now let us see what they agree with and what are their complements. They assort with asparagus, cauliflower, young squash, and young carrots, in which they find increase of their mineral and other valu
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