5 lb. boneless chuck roast1 lg. onion, chopped1 c. celery, chopped1 sm. can green chilies, chopped1/2 tsp. salt16 oz. can whole, peeled tomatoes1 tbsp. hot salsa1 tsp. ground pepper3/4 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.