INGREDIENTS

INSTRUCTIONS

Preheat oven to 300 degrees F. Trim excess fat from roast. Mix
together salsa, garlic, chili powder, oregano, and cumin to make a
paste. Spread on roast. Wrap roast in a large piece of aluminum foil,
folding edges to seal tightly. Place in roasting pan, with seam of
aluminum foil up. Bake until meat is so tender that it will shred
easily, 4 to 4-1/2 hours. Unwrap meat; discard fat and bones. Skim  fat
from drippings and reserve drippings. When roast is cool enough  to
handle, shred meat. Transfer meat and drippings to a large pan.  Stir
in tomatoes and their juice, breaking them up into small bits.  Heat
through. Season with salt; adjust flavors to taste, adding more  salsa
and seasonings if desired.  Makes about 7 cups shredded beef (enough
for about twenty 8-inch  tortillas).  Timesaver Tip: Beef can be made
up to 3 days ahead and stored,  covered, in refrigerator. It can also
be frozen at 0 degrees F up to  3 months. To freeze, package beef in
meal-sized servings.  Microwave Version:  Trim excess fat from roast.
Mix together salsa, garlic, chili powder,  oregano, and cumin to make a
paste. Spread on roast. Place roast in a  large (14- by 20-inch) oven
cooking bag; squeeze out most of the air  and tie securely. Place roast
in a large baking dish. Microwave roast  on 100% power for 10 minutes.
Reduce power to 50% and microwave until  meat is so tender it will
shred easily, about 2 hours. Unwrap meat;  discard fat and bones. Skim
fat from drippings and reserve drippings.  When roast is cool enough to
handle, shred meat. Transfer meat and  drippings into a 2-quart
casserole. Stir in tomatoes, breaking them  into small pieces.
Microwave on 70% power until mixture is heated  through, about 3
minutes. Season with salt; adjust flavors to taste,  adding more salsa
and seasonings if desired. Preparation time: about  2-1/2 hours. NOTES
: enough to freeze half for a future meal

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