recipe: New Mexico-Style Pot Roast

serves 4-6

1 3-lb. beef roast
1 Tbs. olive oil
salt & pepper to taste
1 15-oz. can red enchilada sauce
1 12-oz. can light beer or lager
1.5 cups beef broth
2 sweet potatoes, peeled and cut into chunks
2 small squash (chayote or acorn), quartered
1 onion, cut in eighths
1 15-oz. can hominy, drained

1. Rub the meat with the oil, salt and pepper. Brown roast in a skillet on all sides.
2. Place the roast in a slow cooker with all the ingredients except the hominy. Place meat in first, vegetables on top. Drizzle some olive oil over the vegetables and sprinkle generously with kosher salt and pepper.
3. Cook on low heat for 8-10 hours or on high heat for 6 hours. About 1 hour before the serving, add hominy to the slow cooker. Place meat on a carving board and cut in thin slices agains the grain. Serve it drizzled with sauce, along side rice or egg noodles.