2 Tex-Mex Beef Wraps

Do you feel like there aren't enough hours in the day?? I know I do! It is "final" crunch time at school, parties, gift baskets, Christmas cards, baking, baking, baking, and the list goes on! Days like today are perfect for a quick and easy slow cooker meal! I threw the pot roast in the slow cooker this morning as I was running out the door and it was ready when I got home tonight! Nate's first comment was "Buffy, this rub is really good!" (for those of y'all who don't speak Texan . . . he was talking about the spices on the meat! :-) And yes, the spices were amazing!

We are rushing to grab a quick date at Starbucks, pick up Gus Gus from Grandparent Day Care, and get more stamps for our Christmas cards!

So from my busy kitchen to yours, enjoy!

Picture and Recipe from Crock-Pot Slow Cooker Bible

1 Tablespoon Chili Powder
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon ground red pepper
1 boneless beef chuck pot roast (2 1/2 to 3 pounds), cut into 4 pieces
1 medium onion, chopped
3 cloves garlic, minced
1 cup salsa, divided
12 (6 to 7 inch) flour or corn tortillas, warmed
1 cup shredded Cheddar or Monterey Jack cheese
1 cup chopped tomato
1/4 cup chopped cilantro
1 ripe avocado, diced
1. Blend chili powder, cumin, salt and red pepper. Rub meat all over with spice mixture. Place onion and garlic in bottom of slow cooker; top with meat. Spoon 1/2 cup salsa over meat. Cover and cook on LOW 8-9 hours, or on HIGH 3 1/2 to 4 1/2 hours.
2. Remove meat from slow cooker; place on plate and use 2 forks to shred meat. Skim off and discard fat from cooking liquid; return meat to juices and mix well. Adjust seasonings. Place meat on warm tortillas; top with cheese, tomato, cilantro and avocado. Roll up to enclose filling. Serve with remaining salsa.