Ingredients
1 small onion, finely chopped1 jalapeno pepper, seeded and minced3 garlic cloves, minced1 boneless beef chuck roast (2 to 3 pounds)1/2 teaspoon salt1/2 teaspoon pepper1 can (8 ounces) tomato sauce1/4 cup lime juice1 tablespoon chili powder1 teaspoon ground cumin1/4 teaspoon cayenne pepper6 flour or whole wheat tortillas (8 inches)Optional toppings: Torn romaine, chopped tomatoes, sliced avocado and sour cream
Preparation
Place onion, jalapeno and garlic in a 4-qt. slow cooker. Sprinkle roast with salt and pepper; place over vegetables. In a small bowl, mix tomato sauce, lime juice, chili powder, cumin and cayenne; pour over roast.
Cook, covered, on low 6-8 hours or until meat is tender. Remove roast; cool slightly. Shred meat with 2 forks; return to slow cooker. Serve beef on tortillas with toppings of your choice.
