Southwestern Beef Wraps

Lisa Chipotle in da house!!  This totally tasted like barbacoa from Chipotle!!  (maybe even better!)  and it was so, so, so easy to make!!  Gotta love the crock pot!  ahhhh so excited for leftovers!! 

OBB Cookbook

Ingredients:

1 onion, chopped

2 1/2-ish lb beef roast, trimmed of fat but left whole

1 heaping teaspoon chili powder

1 heaping teaspoon garlic powder

1 heaping teaspoon cumin

1 heaping teaspoon Kosher salt

2 bell peppers (you can use 2 green bell peppers or mix it up a little with red, yellow, or orange; just make sure one is green), chopped

14 1/2 oz. can Mexican-style diced tomatoes OR 1 can of Rotel tomatoes (regular or mild, depending on your preference)

Small flour tortillas

Desired toppings:  Pico de Gallo, QUAC!! , sour cream, shredded cheese, chopped cilantro, etc.

Okay, peeps, this is super tricky.  Place chopped onion in the bottom of the slow cooker.  Combine seasonings in a small bowl and then rub seasoning mixture all over the roast.  Place roast over onions, top with chopped peppers,and then pour the canned tomatoes on top of everything.

Cook on high for 5-6 hours or low for 8-9 hours OR tart this in the morning, cook it on high until things start to boil and then cook on low until dinnertime and the meat shreds easily with two forks. 

Shred meat and then serve with desired toppings.

FREEZER MEAL INSTRUCTIONS: Place tomatoes in the bottom of a freezer safe container. Place green peppers on top of tomatoes, then the seasoned roast, then the onions. When ready to cook, invert the container so the tomatoes are on top and cook 1-2 hours longer than the original recipe states