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Submitted by: Kathy Lowe from Orem, UT
Originally shared on the web 07/29/2016

1/2 to 1 c. water
4 to 5-lb. beef chuck roast
1/2 red onion, chopped
3 cloves garlic
1/4 c. oil
1 T. red pepper flakes
2 t. ground cumin
2 t. dried oregano
1 t. pepper
10 to 12 10-inch flour tortillas, warmed
Garnish: lettuce, chopped onion, chopped tomatoes, sour cream, salsa

Pour water into a slow cooker; add roast and set aside. Combine onion, garlic, oil and seasonings in a blender. Blend until mixed; pour over roast. Cover and cook on high setting for about 7 hours, until roast is very tender. Shred roast with 2 forks; return to slow cooker. Cover and cook on low setting for an additional hour. Fill tortillas with beef mixture; add toppings as desired. Makes 10 to 12 servings.