Arm or chuck roast
Large onion, chopped
1 to 2 cans green chiles
Garlic salt
Pepper
2 Tbsp. cooking oil
Season roast with garlic salt and pepper. Brown roast in 2 Tbsp. cooking oil in dutch oven. Add water just to top of roast. Cook at 250 degrees for several hours or until it’s so tender that it just falls apart. If all the liquid cooks away before roast is done enough, add HOT water and continue cooking. Add chopped onion and green chiles. Cook for another hour or so until onions are completely done. By this time, there should not be much liquid left in the pan. Serve with warm flour tortillas. You can also add sour cream, cheddar cheese and salsa when serving if you like.
This recipe was given to me by Aunt Mae (Eula Mae Pennington).