2 chuck roasts (avg. 4 - 5 lbs. each)
1 lg. onion
1 whole garlic (can be minced)
1 c. salsa
8 oz. can tomato sauce
Pepper if desired

In roasting pan, put meat, onion, garlic, salsa and pepper. Add water till you can see it. Cook on low, simmer for 4 to 5 hours, or until done. Refrigerate until grease harden for easy removal. Shred beef, put back in pan, adding tomato sauce. Great for tacos or burritos.