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1
Preheat oven to 275 degrees.
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2
Add olive oil to a medium-sized, heavy bottom roasting pot over high heat.
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3
Salt and pepper both sides of the roast to your taste.
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4
I like lots of pepper.
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5
Place the roast into the pot and sear for about 3-4 minutes; turn roast and repeat on the other side.
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6
Turn off the stove after both sides of the roast are seared.
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7
Pour stock/water into the bottom of the pot.
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8
Add onions and tomatoes (with the liquid from the can) around the sides of the roast.
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9
Cover with a lid and place the pot in the oven.
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10
Roast for 1 hour/pound, plus an extra half hour.
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11
Check the roast to see if it is fork tender and can easily be shredded.
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12
If not, place it back in the oven for another 1/2 hour.
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13
When the roast is done, remove to a plate and shred the meat.
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14
Serve topped with onion/tomato gravy.
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15
This recipe is easily modified for taco/burrito meat.
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16
After adding onions and tomatoes to the pot (before roasting), sprinkle with 2 teaspoons cumin and 1 tablespoon chili powder; add 1 bay leaf.
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17
Add a 4-ounce can of green chilies or a chopped jalapeno if desired.
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18
Serve on tortillas with condiments.
