Southwestern Pot Roast - cooking recipe

Ingredients

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

Preparation

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