Pot Roast Mexicali

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From the international cookbook

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Steps

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Place roast in a large pan.

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Add wine and sprinkle soup mix on top.

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Cover and cook at 425 for 3-4 hours or ntil meat is very tender.

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Shred meat into a large casserole.

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Add beans , chili , tamales , sauces , and salt and pepper.

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Stir to mix well.

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Heat thoroughly and refrigerate overnight.

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Skim off fat and bake at 350 for 1 hour.

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May add shredded cheddar cheese last 15 minutes or baking time.

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Ingredients

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chuck roast, dry red wine, onion soup mix, ranch style beans, kidney beans, garbanzo beans, salt and pepper, pinto beans, chili with beans, tamales, green enchilada sauce, red enchilada sauce