1 (4 lb.) chuck roast
1 pkg. onion soup mix
1 c. dry red wine

Place roast in pan with cover. Add wine and sprinkle with soup mix. Cover and cook 3-4 hours or until very tender. (I use a crock pot and cook for 8 hours). When done shred meat into large casserole, add everything except cheese. Stir to mix well. Heat through. Refrigerate overnight, skim fat and bake at 350 degrees for 45 minutes. Sprinkle generously with cheese and bake 15 minutes or until hot and bubbly. Serve with flour tortillas and favorite salsa to make burritos if desired.

OTHER INGREDIENTS:

1 (15 oz.) can ranch style beans, drained
1 (15 oz.) can kidney beans, drained
1 (15 oz.) can garbanzo beans, drained
1 (15 oz.) can pinto beans
1 (30 oz.) can chili with beans
1 (30 oz.) can tamales, papers removed
1 (10 oz.) can green enchilada sauce
1 (10 oz.) can red chili sauce
Salt and pepper
Shredded Cheddar cheese