Green Chile Beef Tacos

I made this for Sunday lunch, except used pork roast. It was awesome and so tender!

5 pounds boneless beef chuck roast
1 (1 ounce) packet taco seasoning mix
1 (16 ounce) jar green salsa
1 Can Rotel tomatoes w/ lime and cilantro
2 cups beef broth, or more if needed

1. Lay the chuck roast into the bottom of a slow cooker with a tight-fitting lid. Sprinkle the taco seasoning mix over the beef. Pour the green salsa over the beef, followed by the beef broth.
2. Cook on Low for 4 hours. Add more beef broth if needed. Remove the beef from the slow cooker and shred with two forks. Return the shredded beef to the slow cooker; mix with the liquid. Serve hot.

Sweet & Sour Sauce

From my grandmother Grace Taylor. This is one of my favorite recipes to can. It is also a great recipe to make for dinner, though you might want to half it if you are not cooking for a crowd.

Makes 12 pints or 6 quarts.

8 cups tomatoes, diced
2 1/2 cups onions, chopped
1 can mandarin oranges
2 can pineapple tidbits
5 cups bell peppers, chopped
7 cups white sugar
3 cups cider vinegar
1/2 cups soy sauce
1 cups cornstarch

Combine all except pineapple juice & cornstarch. Cook until onions are translucent. Combine cornstarch with pineapple juice and add to pot and let thicken. At this point it is ready to serve immediately. If you are canning it, fill jars with sauce, wipe rims, apply lids and rings and process in a boiling water canner for 35 minutes.