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Total recipe time: on HIGH setting: 6 hours; on LOW setting: 10 hours
Makes 8 servings
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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 cup water
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 jars (16 ounces each) prepared chunky salsa with cilantro
- 8 flour tortillas (10-inch diameter), warmed
- Fresh cilantro (optional)
Tomato-Corn Relish: - 1 cup frozen corn, defrosted
- 1 cup chopped fresh tomato
- 2 tablespoons chopped fresh cilantro
Instructions
- Cut beef pot 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.
Nutritional Information Per Serving
Nutrition information per serving, using beef chuck shoulder pot roast, 1/8 of recipe: 444 calories; 12 g fat (3 g saturated fat; 6 g monounsaturated fat); 68 mg cholesterol; 1623 mg sodium; 51 g carbohydrate; 5.8 g fiber; 32 g protein; 6.3 mg niacin; 0.4 mg vitamin B6; 2.9 mcg vitamin B12; 5.6 mg iron; 44.6 mcg selenium; 6.7 mg zinc; 7.3 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
Nutrition information per serving, using beef chuck shoulder pot roast, 1/10 of recipe: 355 calories; 10 g fat (3 g saturated fat; 5 g monounsaturated fat); 54 mg cholesterol; 1298 mg sodium; 41 g carbohydrate; 4.6 g fiber; 26 g protein; 5.0 mg niacin; 0.3 mg vitamin B6; 2.3 mcg vitamin B12; 4.5 mg iron; 35.7 mcg selenium; 5.4 mg zinc; 5.8 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B12, iron, selenium and zinc; and a good source of fiber and vitamin B6.
Nutrition information per serving, using beef bottom round rump roast, 1/8 of recipe: 415 calories; 15 g fat (5 g saturated fat; 7 g monounsaturated fat); 105 mg cholesterol; 1602 mg sodium; 51 g carbohydrate; 5.8 g fiber; 43 g protein; 9.2 mg niacin; 0.6 mg vitamin B6; 2.0 mcg vitamin B12; 5.6 mg iron; 52.2 mcg selenium; 6.5 mg zinc; 143.2 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
Nutrition information per serving,using beef bottom round rump roast, 1/10 of recipe: 413 calories; 12 g fat (4 g saturated fat; 5 g monounsaturated fat); 84 mg cholesterol; 1281 mg sodium; 41 g carbohydrate; 4.6 g fiber; 34 g protein; 7.4 mg niacin; 0.5 mg vitamin B6; 1.6 mcg vitamin B12; 4.4 mg iron; 41.8 mcg selenium; 5.2 mg zinc; 114.5 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber.
Cook's Notes
Hickory BBQ Beef Sandwiches Variation: Prepare recipe as above through step 2. Add 1 bottle (18 ounces) hickory barbecue sauce to beef; mix well. Cover and microwave on HIGH 6 to 8 minutes or until heated through, stirring once. Serve in onion rolls. Makes 8 to 10 servings.
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