Ingredients
1 boneless beef chuck roast (2 pounds)1/2 cup water4 large tomatoes, peeled and chopped1 large green pepper, thinly sliced1 medium onion, chopped1 garlic clove, minced1 bay leaf2 tablespoons canola oil3/4 cup ketchup1/2 cup pickled jalapeno slices1 tablespoon juice from pickled jalapeno slices1 tablespoon cider vinegar1 teaspoon salt1/8 teaspoon garlic salt8 flour tortillas (8 inches), warmed
Preparation
Place roast and water in a 3-qt. slow cooker. Cover and cook on low for 8-9 hours or until meat is tender.
Remove meat. When cool enough to handle, shred meat with 2 forks. Skim fat from cooking juices; set aside 1/2 cup. Meanwhile, in a large skillet, cook the tomatoes, green pepper, onion, garlic and bay leaf in oil over low heat for 15-20 minutes or until vegetables are softened.
Stir in the ketchup, jalapeno slices and juice, vinegar, salt, garlic salt and reserved cooking juices. Bring to a boil. Stir in shredded beef; heat through. Discard bay leaf. Serve on tortillas.
