1 (5 pound) boneless chuck roast
Marinade
1 (16 ounce) can whole, peeled tomatoes
1 tablespoon hot chili salsa
3/4 teaspoon garlic salt
1 teaspoon ground pepper
1 large onion, chopped
1 cup celery chopped
1 (4 ounce) can chopped green chillies
1/2 teaspoon salt
Combine marinade ingredients and pour over the roast. Cover and refrigerate overnight. Bake at 275 degrees F for a maximum of 10 hours. The meat will shred very easily.
Excellent for burritos or served on onion rolls.
Makes approximately 25 sandwiches.
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