Mexican Pot Roast

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Serves 6

The beer in this roast makes the meat “fall off the bone” tender. The enchilada sauce gives it a Mexican flavor without adding too much spice.
1 (3-pound) brick roast or square roast or pot 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
1 small acorn squash, cut into chunks
1 (15-ounce) can white beans, drained

Preheat oven to 450 degrees.
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.
Reduce heat to 350 degrees. 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.
Add the potatoes, squash, and beans. Cook for 30 minutes more.
Uncover and cook until the vegetables are tender and the juices are slightly thickened, about 15 minutes. Carve the meat across the grain; serve it all drizzled with sauce and rice.

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