Description

Let the slow cooker do most of the work for this tasty, comforting dinner. It's made with a chuck roast and a simple homemade sauce, 2 different cheeses, flour tortillas and beef broth. Serve it with a side of refried beans or Mexican rice, if desired.

Ingredients

• 2 lb. chuck roast
• salt and pepper
• 2 c. low-sodium beef stock/broth
• 2 T. apple cider vinegar
• 1 c. salsa
• 1 t. ground cumin
• 1 t. chili powder
• 1 t. onion powder
• 1 t. garlic powder
• 2 T. cornstarch mixed with 2 T. water to make a "slurry"
• 10- 12 large flour tortillas
• 1 c. shredded Cheddar cheese
• 1 c. shredded Monterey Jack cheese

Steps

1. Season roast on all sides with salt and pepper; place in the bottom of the slow cooker.
2. Whisk together beef stock/broth, vinegar, salsa, cumin, chili powder, onion powder and garlic powder. Pour over roast. Cover; cook on Low for 8 hours or until beef is tender and shreds easily.
3. Place roast on a large plate/platter; shred.