Pot Roasts are convenient to make and taste great, but sometimes you want something with a little different flavor than traditional pot roast and gravy. Try this easy to make Slow Cooker Southwest Beef Wrap recipe. It cooks in your slow cooker while you’re away, and has spicy Southwest flavoring.
- 1 LGCM Boneless Beef Chuck Roast
- 1 Onion (medium)
- 3 clove Garlic (cut into quarters)
- 3/4 cup Water (peeled)
- 1 tsp Salt
- 1/2 tsp Pepper
- 2 jar Prepared Chunky Salsa
- 8 Flour Tortillas (16 ounces each)
- Fresh cilantro (optional) Cilantro (10-inch diameter)
- 1 cup Frozen Corn (warmed)
- 1 cup Fresh Tomato (optional)
- 2 Tbsp Cilantro (defrosted)
Cut beef roast into 4 even pieces. Place onion and garlic in 4-1/2 to 5-1/2-quart slow cooker; top with beef. Add water, salt and pepper. Cover and cook on HIGH 5 to 5-1/2 hours, or on LOW 9 to 9-1/2 hours, or until beef is fork-tender. (No stirring is necessary during cooking.)
Remove beef; cool slightly. Strain cooking liquid; skim fat. Shred beef with 2 forks. Place beef in 2-quart microwave-safe dish; add 1/2 cup cooking liquid.
Combine relish ingredients in medium bowl; stir in 1/4 cup salsa.
Add remaining salsa to beef; mix well. Cover and microwave on HIGH 8 to 10 minutes or until heated through, stirring once.
Top each tortilla with 3/4 cup beef mixture, leaving 1-1/2-inch border around edge. Top beef with about 1/4 cup relish. Fold right and left sides of tortillas over filling; fold bottom edge over and roll up. Garnish with cilantro, if desired.