5 1/2 Pounds Beef Chuck Roast
1/4 Cup Hot Chile Salsa
5 Cloves Minced Garlic
2 1/2 Tablespoons Chili Powder
2 Tablespoons Chopped Fresh Oregano
1 1/2 Teaspoon Ground Cumin
16 Ounces Canned Stewed Tomatoes
Salt to Taste
Method
+ Preheat oven to 300º
+ Trim fat from roast
+ Mix salsa, garlic, chili powder, oregano, and cumin to make a paste then rub on the roast
+ Wrap roast tightly sealed in aluminum foil
and place in roasting pan with foil seam up
+ Bake for 4-4 1/2 hours until meat falls apart easily
+ Unwrap meat, discard fat and bones
+ Skim fat from drippings and save drippings
+ Shred meat
+ Place meat and drippings into a large pan
+ Stir in tomatoes with the juice and break up into small pieces.
+ Heat thoroughly and season to taste
+ Makes 7 Cups
