Slow Cooker Pot Roast Wraps Recipe

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8 servings SERVINGS


  • 1 beef chuck shoulder pot roast or bottom round rump roast, boneless, 3 to 3-1/2 pounds
  • 1 medium onion, quartered
  • 3 cloves garlic, peeled
  • 3/4 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup sweet corn, frozen, thawed
  • 1 cup chopped tomatoes
  • 2 tablespoons chopped fresh cilantro
  • 1 quart salsa, divided
  • 8 flour tortillas, warmed


  • Cut roast into 4 even pieces.
  • Place onion and garlic in a 4-1/2- to 5-1/2-quart slow cooker, and top with the roast. Add water, salt and pepper.
  • Cover and cook until beef is fork-tender – 5 to 5-1/2 hours on high, or 9 to 9-1/2 hours on low.
  • Remove and cool roast slightly. Strain cooking liquid and skim fat. Shred roast with 2 forks into a 2-quart microwave-safe dish. Add 1/2 cup cooking liquid.
  • In a medium bowl, mix together the corn, tomatoes, cilantro and 1/4 cup salsa. Set relish mixture aside.
  • Add remaining salsa to roast, and mix well. Cover and microwave on high for 8 to 10 minutes, or until meat is heated through, stirring once.
  • Spread 3/4 cup beef mixture on each tortilla, leaving a 1-1/2-inch border around the edges. Cover with about 1/4 cup relish mixture.
  • Fold right and left sides of tortillas over filling, then fold bottom edge over and roll up. Note: To make Hickory BBQ Beef Sandwiches, add 18 ounces of hickory barbecue sauce to the shredded roast after it has cooked. Cover and microwave on high for 6 to 8 minutes, or until heated through, stirring once. Serve on onion rolls.We have plenty more Mexican dish recipes. Check out Easy Mexican Recipes Spice Up Dinner Menus.