Pot Roast Mexicali

• 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

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

chuck roast, red wine, onion soup, ranch style beans, kidney beans, garbanzo beans, salt, pinto beans, chili with beans, tamales, green enchilada sauce, red enchilada sauce

Taken from www.food.com/recipe/pot-roast-mexicali-177111 (may not work)