My friend, Tiffany Litster put this recipe in an old ward cookbook. I forgot about it for a while, but made it today with some variations.
Cook a 2-3 pound roast (I used a nice sirloin-something-or-other roast that I should have saved for Sunday dinner, but you could use a cheaper roast) in the Crock Pot with a small can of green enchilada sauce and 1/2 t. garlic salt all day (first 2 hours on high, the rest of the time on low). When it's ready to shred, a couple hours before dinner, shred the meat in all the juice, then let it keep on cooking.
This is a variation of a canned salsa in the BHG book. I don't really measure.
3-4 tomatoes, diced
a little jalapeno (as desired)
a little bell pepper
a little onion
some cilantro (1 T chopped up?)
1 small clove of garlic
1/4? t salt
sprinkle with white wine vinegar
Kind of smash it up a bit with a spoon
Serve on 6" white corn tortillas. The meat probably makes around 3 dozen 6" tacos; you'll want to double or triple the salsa if you're going to eat that many!
(I'm considering adding a little brown sugar to the meat to sweeten it up a bit. The garlic salt in the meat was also an addition this time.)