Southwestern Pot Roast

This tastes great as a pot roast or as shredded meat in a burrito. This would be easy to do in the crock pot too. You can add potatoes and veggies the second hour if you like.

• Ready In: 2 hrs 5 mins
• Serves: 8
• Yields: 1 pot roast

Ingredients

• 1  tablespoon  oil, for pan
• 3  lbs  roast
•  salt & pepper
• 1⁄4 cup flour
• 2  cups  canned  enchilada sauce (not powdered)
• 1 (10 3/4ounce) can  condensed cream of celery soup

Directions

1. Sprinkle salt and pepper over roast then rub flour all over it.
2. Braise each side of roast in oil heated in a heavy dutch oven.
3. Add remaining ingredients, stir and cook, covered, on simmer for 2-3 hours or until done.