Enchilada Pot Roast Recipe

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Directions

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.