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1
Oven Method: Preheat oven to 200 degrees.
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Place roasts in roasting pan or dutch oven.
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Do not add salt or water.
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Cover with a tight lid and roast about 12 hours, until well done.
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OR
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6
Crockpot Method: (this is how I do it) Place roast in crockpot with small amount of water.
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Cover with lid and cook on low for 10 to 12 hours.
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(I put mine on a night before bed and then its ready to take to the next step in the morning after breakfast.
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It smells sooo good when we wake up!
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10
Guess whats for dinner that day?)
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11
After meat is cooked, drain it and reserve the juices.
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12
Cool meat, remove any bones and shred.
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Set meat aside.
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14
In a large skillet, place oil, onions and green chilies.
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Saute for 1 minute-ish.
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Add Salsa Verde, garlic powder, flour, salt, and cumin.
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Cook 1 minute over medium low heat.
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Stir in reserved meat juices and shredded beef.
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Cook 5 minutes until thick.
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Cool.
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21
Put about 3 cups mix into 1 quart freezer containers/bags.
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22
Or put 3 cups mix into 1 gallon size freezer bag and flatten.
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(I do this because it thaws out much quicker and stacks well in the freezer) Label and freeze OR eat some and freeze some.
