Active Time

　　15 minutes

　　Total Time

　　4 hours

　　For a falling-off-the-bone roast (about $4 a pound), crack open a tenderizing can of beer.

　　

Ingredients

Makes 6 servings

　　1 3-pound beef-chuck 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

　　2 small squash (preferably chayote), quartered

　　1 15-ounce can hominy, drained

　　

Step 1

1 Preheat oven to 450°F.

　　

Step 2

2 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.

　　

Step 3

3 Reduce heat to 350°F. 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.

　　

Step 4

4 Add the potatoes, squash, and hominy. Cook for 30 minutes more.

　　

Step 5

5 Uncover and cook until the vegetables are tender and the juices are slightly thickened, 15 minutes.

　　

Step 6

6 Carve the meat across the grain; serve it all drizzled with sauce.