Pour 1.5-2 cups vegetable broth into a casserole dish, enough liquid to cover the bottom of the casserole dish. I like to use my 4 quart casserole dish. Roast at 250 degrees for 4 hours for a 2 pound roast. Increase to 300 degrees if you want to shave some time off the roasting time. You may also slow roast it in the crock pot on low heat for 5 hours .

Once the meat is completely fall off the bone tender, take the roast out of the pot and pour juices into a bowl to use later. Shred the meat into smaller pieces using a couple of forks. I know some people also use a hand held beater but for a two pound roast it was easiest to just use a couple of forks.

Place meat back into the casserole dish. Add the spices, one cup of reserved juices and two tablespoons tomato paste, mix. Increase oven temperature to 350 degrees and place the casserole dish with the meat back into the oven for 20-30 minutes. If you are making this in a dutch oven, you could simmer it on stovetop for 15-20 minutes. The sauce should get nice and thick while it's roasting the additional 20 minutes in the oven.

While the meat is in the oven for the last 20 minutes lightly sauté the sliced mushrooms and red onion. Serve tacos with veggies, crumbled goat cheese and salsa of choice. I like using my homemade tomatillo salsa, the recipe is posted on a previous blog.

The same night I also made homemade potato chips and served it with guacamole, so delish!

I save any bones from roasts, place it in a gallon freezer bag, place it in the freezer and add bones to it till you have enough to make a pot of broth.