My mom made this while I was growing up, and now I love to cook it for my own family. It's a great dish and super easy to make. Great with some fresh flour tortillas, cheese, sliced avocado, hot sauce, and pico de gallo. Also great for game-day parties. The leftovers freeze well!
- Serves: 8 persons
- 1(3 pound) boneless beef roast, or more to taste
- 2quarts water to cover
- 1(16 ounce) can stewed tomatoes
- 3cloves garlic, minced
- ⅓cup Italian-style salad dressing
- 1(4 ounce) can chopped green chilies
Step 1Preheat oven to 275 degrees F (135 degrees C).
Step 2Place roast in deep pan with enough water to cover; add tomatoes and garlic. Cover pan with aluminum foil or a lid.
Step 3Roast beef, adding water regularly to keep meat covered, until the meat pulls apart easily with a pair of forks, about 5 hours.
Step 4Remove roast to a cutting board and shred meat completely. Put shredded meat in a mixing bowl; add Italian-style dressing and green chiles and mix.
Step 5Cover bowl with plastic wrap and refrigerate 8 hours to overnight.