Yes, you really do put it in frozen! Chuck roasts work too, but NOT English-cut roasts (too fatty). This is just excellent, a favorite of our family - which includes 2 toddlers. I do modify it: skip the wine, use a 16 oz jar of mild salsa (Paul Newman is best!), skip the garlic & S&P since these are in the salsa. Then I increase the cilantro to use the entire bunch. The first couple of times I did this with rump & chuck roasts and they just fell apart with a fork easily shredding it. Sometimes I add a can of black beans, rinsed, to increase the protein (I'm crazy that way). Leftovers are great in other "All Recipes" like Beef Enchiladas II with Sara's Red Enchilada Sauce or in Six Can Chicken Tortilla Soup (can substitute your leftovers for the can of chicken and some of the broth if you have lots). Just a great recipe. Highly recommend!
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