- 2 lbs boneless skinless chuck roast (trimmed of fat)
- 1 1/2 cups beef broth
- 3 tablespoons red wine vinegar
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 4 (8 inch) flour tortillas
- margarine(speading on tortillas)
- 1 cup shredded Monterey Jack cheese
Adapted from keyingredient.com
Step 1: In a bowl combine beef broth, red wine vinegar, chili powder, and ground cumin.
Heat 1 tablespoon of oil in a large deep skillet over medium heat. Place in beef roast and brown on both sides (about 5 minutes per side). Place beef roast into the slow cooker, and pour the beef broth mixture over the roast. Cover and cook on low until the meat is very tender (about 6-8 hours on low).
Step 2: Allow the meat to cool and then shred it into pieces using 2 forks. Mix with the juices from the slow cooker.
Step 3:Lightly spread margarine on one side of tortilla,lay butter side down. Using a slotted spoon, spoon equal amounts of the beef down the center of each tortilla, top with shredded Monterey jack cheese. Then roll up tortilla and tuck in sides.
Step 4:Brown in pan on medium heat.Top with guacamole,sour cream,and salsa. (makes 4 Servings)