Mexican Roast Recipe
Ingredients: 1- 4 or 5 lb chuck roast, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 large can or 2 (14 1/2 ounce cans of Mexican-style stewed tomatoes).
Directions for slow cooker: Place roast in slow cooker and sprinkle spices over the top. Add tomatoes to the sides of the roast and cook on low for 8-10 hours. To prepare: shred roast and stir into juices. Store in air-tight containers in freezer.
Directions for the oven: Preheat oven to 350 degrees. Place in large roaster and sprinkle spices over the top. Rub spices into the roast and pour tomatoes around the roast. Cover with foil and cook for 2 1/2 - 3 hours basting several times until meat thermometer registers 185 degrees.
Again, you can shred the beef stirring it into the cooking juices. You can then refrigerate (up to 48 hours) or freeze (up to 3 months) for future use.
To re-heat the frozen roast, thaw in refrigerator and re-warm on stovetop until heated through. You now have one roast you can make several different meals out of.