| | Directions | | Set aside 1 C each of chopped onions and green peppers. Put the roast in dutch oven. Liquefy tomatoes, juice included, in a blender and pour over the meat. Add remaining ingredients and enough water or cooking wine to cover everything. Cover and cook in 350° oven for about 3 hours. Take the meat out and set aside. Add the remaining onions and peppers to the pan. Simmer on top of stove until cooked down to a fairly heavy consistency (like spaghetti sauce). Meanwhile, shred the meat finely with your hands. Return the meat to the sauce. Serve over rice or noodles. Note: Also very good served with Ritz crackers as appetizer. |
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