Mexican Shredded Beef

Mexican Meat Mix

5 lbs beef roast

3 T. oil

3 onions chopped

1 (4 oz) can chopped green chilies

2 (7 oz) can green chili salsa

¼ t garlic powder

4 T flour

4 t salt

1 t ground cumin

Bake roast at 200 degrees for 12 hours or cook  roasts with 1 cup water in pressure cooker 35 to 40 minutes.  Drain meat.  Reserve juices.  Cool meat, then shred and set aside.  Heat oil in pan.  Add onions and green chilies.  Saute 1 minute.  Add green chili salsa, garlic powder, flour, salt and cumin.  Cook 1 minute over medium-low heat.  Stir in reserved meat juices and shredded meat.  Cook 5 minutes until thick.  Cool.  I put about 2 cups in plastic freezer bags, removing most of the air.  Label with sharpie, with title and date.  Use within 6 months.  Use it for tacos, enchiladas, chimichangas.