Southwestern Pot Roast and Vegetables

• 3 lbs chuck roast
• coarse salt and cracked pepper
• 1 tablespoon olive oil
• 1 (10 ounce) can red enchilada sauce (we use Victoria brand mild)
• 1 (12 ounce) bottle light beer (we use an IPA)
• 1 cup low sodium beef broth
• 2 sweet potatoes, peeled and cut into 2-inch chunks
• 2 chayotes, quartered and pits removed
• 1 (15 ounce) can hominy, drained

1. Preheat oven to 350F.
2. Sprinkle the meat generously with salt and pepper on all sides, then drizzle with the oil and rub the seasonings into the meat.
3. Sear meat in a hot Dutch oven (preferably cast iron) on all sides.
4. Add the enchilada sauce, beer, and the broth.
5. Bring to a simmer on top of the stove and then cover and place in the preheated oven.
6. Bake for 1 1/2 to 2 hours, or until meat is nearly tender.
7. Add the sweet potatoes, squash, and hominy, cover and bake for 30 minutes more.
8. Uncover and cook until the vegetables are just tender and the juices are slightly thickened, about 15 to 20 minutes.
9. Carve the meat across the grain and serve with the vegetables and sauce.

chuck roast, salt, olive oil, red enchilada sauce, beef broth, sweet potatoes, chayotes, hominy

Taken from www.food.com/recipe/southwestern-pot-roast-and-vegetables-511250 (may not work)