Pot Roast Mexicali

Total Time: 5 hrs 15 mins Preparation Time: 15 mins Cook Time: 5 hrs

Ingredients

• Servings: 6
• 4 lbs chuck roast
• 1 cup dry red wine
• 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

Recipe

• 1 place roast in a large pan.
• 2 add wine and sprinkle soup mix on top.
• 3 cover and cook at 425 for 3-4 hours or ntil meat is very tender.
• 4 shred meat into a large casserole.
• 5 add beans, chili, tamales, sauces, and salt and pepper.
• 6 stir to mix well.
• 7 heat thoroughly and refrigerate overnight.
• 8 skim off fat and bake at 350 for 1 hour.
• 9 may add shredded cheddar cheese last 15 minutes or baking time.