Ingredients:

Pot Roast (3-3 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 chopped Hatch or Anaheim green chili peppers
1 can (10 ounces) diced tomatoes, drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) whole kernel 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 (increase heat if needed) on each side for 7 minutes getting a good caramelization.

2. In a 6-quart slow cooker, cover the bottom with 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.