1 (5 pound) boneless chuck roast

Marinade
1 (16 ounce) can whole, peeled tomatoes
1 tablespoon hot chile salsa
3/4 teaspoon garlic salt
1 teaspoon ground pepper
1 large onion, chopped
1 cup celery chopped
1 (4 ounce) can chopped green chiles
1/2 teaspoon salt

Combine marinade ingredients and pour over the roast. Cover and refrigerate overnight. Bake at 275 degrees F for a maximum of 10 hours. The meat will shred very easily.

Excellent for burritos or served on onion rolls.

Makes approximately 25 sandwiches.