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  • 8servings
  • 125minutes
  • 495calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA
MineralsNatrium, Calcium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tablespoon oil, for pan

  2. 3 lbs roast

  3. salt & pepper

  4. 1/4 cup flour

  5. 2 cups canned enchilada sauce (not powdered)

  6. 1 (10 3/4 ounce) can condensed cream of celery soup

Instructions Jump to Ingredients ↑

  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.

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