Pot Roast Mexicali

Recipe by Recipe Junkie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5hrs 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 4
    lbs chuck roast
  • 1
    (1 1/4 ounce) package onion soup mix
  • 1
    (15 ounce) can ranch style beans, drained
  • 1
    (15 ounce) can kidney beans
  • 1
    (15 ounce) can garbanzo beans
  • salt and pepper
  • 1
    (15 ounce) can pinto beans
  • 1
    (30 ounce) can chili with beans
  • 1
    (30 ounce) can tamales
  • 1
    (10 ounce) can green enchilada sauce
  • 1
    (10 ounce) can red enchilada sauce
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DIRECTIONS

  • Place roast in a large pan.
  • Add wine and sprinkle soup mix on top.
  • Cover and cook at 425 for 3-4 hours or ntil meat is very tender.
  • Shred meat into a large casserole.
  • Add beans, chili, tamales, sauces, and salt and pepper.
  • Stir to mix well.
  • Heat thoroughly and refrigerate overnight.
  • Skim off fat and bake at 350 for 1 hour.
  • May add shredded cheddar cheese last 15 minutes or baking time.
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