Crock Pot Southwest Beef Wraps

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

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.

Makes 8 servings.