5 lbs. beef roast
3 tbsp. shortening
3 onions, chopped
1 (4 oz.) can chopped green chilies
2 (7 oz.) can green chili salsa
1/4 tsp. garlic powder
4 tbsp. flour
4 tsp. salt
1 tsp. ground cumin
Juices from beef roast

Preheat oven to 200 degrees, do not add salt or water. Cover tight with lid and roast 12 hours until well done or cook with 1 cup water in pressure cooker, 35 to 40 minutes. Drain meat (reserve juices). Shred meat and set aside. Melt shortening in large skillet. Add onions and green chilies; saute 1 minute. Add green chili salsa, garlic powder, flour, salt and cumin. Cook 1 minute over medium low heat. Stir in reserved juices and shredded meat. Cook 5 minutes until thick. Great for chimichanga, enchiladas, or tacos.