Christi's Salpicon

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!

Ingredients

• 1 (3 pound) boneless beef roast, or more to taste
• 2 quarts water to cover
• 1 (16 ounce) can stewed tomatoes
• 3 cloves garlic, minced
• 0.3333333333333333 cup Italian-style salad dressing
• 1 (4 ounce) can chopped green chilies

Steps

1. Preheat oven to 275 degrees F (135 degrees C).
2. Place roast in deep pan with enough water to cover; add tomatoes and garlic. Cover pan with aluminum foil or a lid.
3. Roast beef, adding water regularly to keep meat covered, until the meat pulls apart easily with a pair of forks, about 5 hours.
4. Remove 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.
5. Cover bowl with plastic wrap and refrigerate 8 hours to overnight.