Instructions
• 1 boneless Star Ranch Angus^® 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

1. 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.)
2. 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.
3. Combine relish ingredients in medium bowl; stir in 1/4 cup salsa.
4. Add remaining salsa to beef; mix well. Cover and microwave on HIGH 8 to 10 minutes or until heated through, stirring once.
5. 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.
   
   
   
   Recipe and photo courtesy of The Beef Checkoff.

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