Like a machaca or your mom’s pot roast. Slow simmered with carrots, onions & celery. Then, simmered again with diced tomatoes, onions, green chiles & house spices. 

INGREDIENTS
– 3 pounds Beef Chuck Roast
– 1 each Yellow Onion, quartered
– 1 each Celery Stalk, cut into 1/3s
– 2 each Carrots, cut into 1/3s
– 1 tablespoon Garlic Powder
– 1 tablespoon Salt
– 1/2 tablespoon Oregano
– Water, as needed
– 3 tablespoons Butter
– 1 each Yellow Onion, diced
– 1 tablespoon Garlic, minced
– 1 cup Diced Tomatoes, in juice
– 1 cup Diced Green Chiles

METHOD, BEST PREPARED IN A CROCKPOT OR SLOW-COOKER
1. Add the following ingredients to your crockpot
– 3 pounds Beef Chuck Roast
– 1 each Yellow Onion, quartered
– 1 each Celery Stalk, cut into 1/3s
– 2 each Carrots, cut into 1/3s
– 1/2 tablespoon Garlic Powder
– 1/2 tablespoon Salt
– 1/2 tablespoon Oregano
– Water, as needed to cover ingredients
2. Simmer on low until meat is tender
3. Remove ingredients from crockpot
4. Reserve beef broth for later use
5. Hand shredded tender beef
6. Add the following ingredients to your clean crockpot
– 3 tablespoons Butter
– 1 each Yellow Onion, diced
– 1 tablespoon Garlic, minced
4. Stir ingredients
5. Add shredded beef back to crockpot
6. Then, add the following ingredients
– 1 cup Diced Tomatoes, in juice
– 1/2 tablespoon Garlic Powder
– 1/2 tablespoon Salt
7. Stir
8. Simmer on low for 15 minutes
9. Add 1 cup Diced Green Chiles
10. Stir
11. Simmer on low 10-12 minutes
And, ENJOY!