5 lb. boneless chuck roast
1 lg. onion, chopped
1 c. celery, chopped
1 sm. can green chilies, chopped
1/2 tsp. salt
16 oz. can whole, peeled tomatoes
1 tbsp. hot salsa
1 tsp. ground pepper
3/4 tsp. garlic salt

Combine all ingredients and let stand in refrigerator overnight. Cook, in a cast iron or blue granite roaster, covered, in a 275 degree oven for 12 hours. Remove from oven and shred with fork. Serve on hot onion rolls. Makes 25 sandwiches. Freezes well.