Ingredients

• 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

Instructions

1. 1 Preheat oven to 450°F.
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.
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.
4. 4 Add the potatoes, squash, and hominy. Cook for 30 minutes more.
5. 5 Uncover and cook until the vegetables are tender and the juices are slightly thickened, 15 minutes.
6. 6 Carve the meat across the grain; serve it all drizzled with sauce.