Ingredients:

1 boneless beef chuck shoulder pot roast or bottom round rump roast (3 to 3-1/2 pounds)
1 medium onion, cut into quarters
3 cloves garlic, peeled
3/4 C. water
1 t. salt
1/2 t. pepper
2 jars (16 oz. each) prepared chunky salsa with cilantro
8 flour tortillas (10-inch diameter), warmed
Fresh cilantro (optional)

Crock Pot Southwest Beef Wraps

1 boneless beef chuck shoulder pot roast or bottom round rump roast (3 to 3-1/2 pounds)

1 medium onion, cut into quarters

3 cloves garlic, peeled

3/4 C. water

1 t. salt

1/2 t. pepper

2 jars (16 oz. each) prepared chunky salsa with cilantro

8 flour tortillas (10-inch diameter), warmed

Fresh cilantro (optional)

Tomato-Corn Relish:
1 C. frozen corn, defrosted
1 C. chopped fresh tomato
2 T. chopped fresh cilantro

Methods:

Cut beef pot roast into 4 even pieces. Place onion and garlic in 4-1/2 to 5-1/2-quart Crock-Pot 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.