Pot Roast Mexicali - cooking recipe

Ingredients

4 lbs chuck roast
1 cup dry red wine
1 (1 1/4 ounce) package onion soup mix
1 (15 ounce) can ranch style beans, drained
1 (15 ounce) can kidney beans
1 (15 ounce) can garbanzo beans
salt and pepper
1 (15 ounce) can pinto beans
1 (30 ounce) can chili with beans
1 (30 ounce) can tamales
1 (10 ounce) can green enchilada sauce
1 (10 ounce) can red enchilada sauce

Preparation

Place roast in a large pan.
Add wine and sprinkle soup mix on top.
Cover and cook at 425 for 3-4 hours or ntil meat is very tender.
Shred meat into a large casserole.
Add beans, chili, tamales, sauces, and salt and pepper.
Stir to mix well.
Heat thoroughly and refrigerate overnight.
Skim off fat and bake at 350 for 1 hour.
May add shredded cheddar cheese last 15 minutes or baking time.