My mom made this while I was growing up, and now I love to cook it for my own family. It's a great dish and super easy to make. Great with some fresh flour tortillas, cheese, sliced avocado, hot sauce, and pico de gallo. Also great for game-day parties. The leftovers freeze well!


Recipe Summary

10 mins
5 hrs
8 hrs
13 hrs 10 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 275 degrees F (135 degrees C).

  • Place roast in deep pan with enough water to cover; add tomatoes and garlic. Cover pan with aluminum foil or a lid.

  • Roast beef, adding water regularly to keep meat covered, until the meat pulls apart easily with a pair of forks, about 5 hours.

  • Remove roast to a cutting board and shred meat completely. Put shredded meat in a mixing bowl; add Italian-style dressing and green chiles and mix.

  • Cover bowl with plastic wrap and refrigerate 8 hours to overnight.

Cook's Notes:

If using a slow cooker, cook on Low until meat shreds easily, about 8 hours. Make sure it cooks long enough for all the flavors to infuse.

Editor's Note:

The nutrition data for this recipe includes the full amount of the tomatoes and garlic. The actual amount consumed will vary.

Nutrition Facts

481 calories; protein 29.8g 60% DV; carbohydrates 5.6g 2% DV; fat 37.2g 57% DV; cholesterol 122.7mg 41% DV; sodium 571.4mg 23% DV. Full Nutrition

Reviews (1)

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1 Ratings
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Rating: 4 stars
This turned out pretty good. I recommend using the mexican seasoned tomatoes. Overall good recipe and super simple to make. Read More