Ingredients:
Pot Roast, 2-3 1/2 pounds
2 tablespoons butter
1 can, 10 ounces, red enchilada sauce
1/2 teaspoon salt
1 teaspoon cracked black pepper
1 pound baby potatoes
4 large carrots, peeled and cut into 3 inches pieces
1 large sweet onion, chopped
1 cup Hatch or Anaheim green chili peppers, chopped
1 can, 10 ounces, diced tomatoes, drained
1 can, 15 ounces, pinto beans
1 can, 15 ounces, corn, drained
1 can, 2.25 ounces, sliced black olives, drained
Directions:
1. Preheat a large frying pan on medium heat. Melt butter in pan and cook the pot roast on each side for 7 minutes getting a good caramelization.
2. In a 6 quart slow cooker cover the bottom with about 1/2 cup of the red enchilada sauce. Add pot roast and top with salt, black pepper and the rest of the red enchilada sauce. Add the potatoes, carrots, onions and green chili peppers. Cook for 5 hours on high.
3. Add the tomatoes, pinto beans, corn and olives. Cook for an additional 60 minutes on high.
Topping ideas: sour cream, green onion, cilantro, sliced avocado, lime slices or lime juice.
Leftover ideas: makes great burritos or tacos, just add rice and some of the above topping ideas.