• Generously grease a 20 quart black roaster and arrange defrosted roasts in as close to a single layer as possible.
• Pour tomato juice around the edges and in the spaces between the meat. Turn roaster on to 350℉.
• Mix up all or half of the remaining ingredients and add to the roaster. You can always add seasonings at the end, but you can't take them out!
• After cooking for 2 hours, turn and rotate the roasts every hour to avoid hot spots in the roaster oven and produce best results.
• Continue cooking until beef is fork tender and falls apart. Sample and add more seasonings to suit desired tastes.
• Shred beef as finely as possible by hand for maximum flavor and ease of eating.
• Place shredded beef in relatively thin layers in self sealing bags and lay flat in the refrigerator to evenly chill before freezing. Spread out in the freezer to evenly chill as well.
• Separate liquids and refrigerate over night. Skim the layer of fat off and continue to refrigerate or freeze the juices until ready to reheat.

The Day Of The Party

• Place defrosted meat and juices in the roaster and re-heat cooked meat at 300℉ for 1 to 2 hours. Stir often to prevent burning and have beef broth and tomato juice handy to add if the meat starts to seem dry.
• Once meat is warmed through turn to keep warm and continue stirring often and adding a cup of extra liquid at a time as necessary.