4 1/2 lb. bone-in beef chuck roast
3 tbsp. chili powder
1 tsp. dry oregano leaves
2 cloves garlic, minced
1 (8 oz.) can stewed tomatoes
Salt to taste
Cayenne pepper to taste
8 pita breads

(If you love spicy foods: 1 (7 ounce) can of green chilies.)

Place roast on a sheet of foil 12x25 inch. Mix chili powder, oregano, garlic (and chilies - or use only 1 tablespoon of chilies). Spread mixture on top of roast, wrap and seal. Place in a pan and bake at 300 degrees for 4 - 4 1/2 hours.

Unwrap roast. Discard fat and bones. Shred meat then put meat, drippings and tomatoes in a large pan. Heat until hot. Add salt and cayenne to taste. Cut pitas in half to form pockets. Fill with beef; top with guacamole, sour cream and salsa cruda. Any leftover meat is excellent in chili.