Southwestern Beef Wraps

By wtaylor

Ingredients

• 1 onion, chopped
• 2 1/2 -ish lb. beef roast, trimmed of fat but left whole
• 1 heaping tsp. chili powder
• 1 heaping tsp. garlic powder
• 1 heaping tsp. cumin
• 1 heaping tsp. Kosher salt
• 2 bell peppers (any color) chopped
• 1 14 1/2 oz. can Mexican-style diced tomatoes OR 1 can of Rotel tomatoes
• Small flour tortillas
• Desired toppings: salsa or pico de gallo, guacamole, sour cream, shredded cheese, chopped cilantro, etc

Preparation

Step 1

Place chopped onion in the bottom of the slow cooker.

Combine seasonings in a small bowl and then rub seasoning mixture all over the roast.

Place roast over onions, top with chopped peppers,and then pour the canned tomatoes on top of everything.

Cook on high for 5-6 hours or low for 8-9 hours OR start this in the morning, cook it on high until things start to boil and then cook on low until dinnertime and the meat shreds easily with two forks.

Shred meat and then serve with desired toppings!

FREEZER MEAL INSTRUCTIONS: Place tomatoes in the bottom of a freezer safe container. Place green peppers on top of tomatoes, then the seasoned roast, then the onions. When ready to cook, invert the container so the tomatoes are on top and cook 1-2 hours longer than the original recipe states.