Mexican Beef

Oven Method:
Preheat oven to 200 degrees. Place roasts in roasting pan or dutch oven. Do not add salt or water. Cover with a tight lid and roast about 12 hours, until well done.

OR

Crockpot Method: (this is how I do it)
Place roast in crockpot with small amount of water. Cover with lid and cook on low for 10 to 12 hours. (I put mine on a night before bed and then its ready to take to the next step in the morning after breakfast. It smells sooo good when we wake up! Guess what’s for dinner that day?)

After meat is cooked, drain it and reserve the juices. Cool meat, remove any bones and shred.

Set meat aside. In a large skillet, place oil, onions and green chilies. Saute’ for 1 minute-ish.

Add Salsa Verde’, garlic powder, flour, salt, and cumin. Cook 1 minute over medium low heat.

Stir in reserved meat juices and shredded beef. Cook 5 minutes until thick. Cool.

Put about 3 cups mix into 1 quart freezer containers/bags. Or put 3 cups mix into 1 gallon size freezer bag and flatten. (I do this because it thaws out much quicker and stacks well in the freezer)
Label and freeze OR eat some and freeze some.