1 1/2 lb. chuck roast
1 onion, quartered

Cook chuck roast for 3 hours, by boiling with quartered onion, salt and water. Let meat cool then shred.

1/4 c. oil
1/2 onion, chopped
1 clove minced garlic
1 (15 oz.) can tomato sauce
1/2 tsp. garlic salt

Brown onion and garlic in 1/4 cup oil. Add meat and tomato sauce. Add a small amount of water to sauce can to get all sauce from can and add to mixture. Add garlic salt. Bring to a boil, simmer 10 to 15 minutes or to desired consistency.

Serve with shredded lettuce, sour cream, guacamole, shredded cheese, chopped tomatoes in large taco shells.