1 sm. pot roast (2-3 lbs.)
1 sm. onion
1 clove garlic
1 tsp. oregano
1 tsp. salt
1 tbsp. flour
1/4 tsp. pepper
1 (14 1/2 oz.) can tomatoes
1 (4 oz.) can chopped green chili

Cook pot roast until meat is tender and will shred easily. Remove meat; shred and set aside. Add finely chopped onion, garlic, and spices to meat liquid and simmer 10 minutes. Make a flour and water paste; add to liquid and stir until thickened. Add tomatoes and chopped chiles and the shredded pot roast. Simmer a few minutes and serve. May be served with rice or use in taco shells.