Crockpot + chuck roast + home-made enchilada sauce = Awesomeness rolled up into a tortilla!
2-3 lb chuck roast
2 cups low-sodium beef broth
2 Tbsp apple cider vinegar
1 cup salsa
1 tsp ground cumin
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
2 Tbsp cornstarch
10 6-inch or 7-inch flour tortillas
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
Put beef roast in the slow cooker.
Whisk together broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt, and pepper. Pour over roast, cover, and cook on low for 8 to 10 hours until beef is tender and shreds easily.
Preheat oven to 350°.
Remove the roast from the crockpot and shred into a medium-sized bowl. Set aside.
Pour liquid from the crockpot into a large sauce pan and bring to a simmer.
In a small bowl, whisk together the cornstarch with 3 Tbsp water. Whisk into simmering liquid and cook, stirring constantly until mixture is thickened, 4-5 minutes.
Pour 1/2 the sauce into the shredded beef and coat evenly. Pour the remaining sauce into the bottom of a 9 x 13 baking dish.
Combine the cheeses together.
Fill each tortilla with some of the beef mixture and sprinkle with cheese, and then roll up. Place in baking dish. Repeat until beef is gone.
Sprinkle remaining cheese over top of enchiladas.
Bake for 20 top 25 minutes. Let cool for 5 minutes before serving.