1 beef Shoulder Roast Boneless 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)
1 cup frozen corn, defrosted
1 cup chopped fresh tomato
2 tablespoons chopped fresh cilantro
Cut beef 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.)
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.
Combine relish ingredients in medium bowl; stir in 1/4 cup salsa.
Add remaining salsa to beef; mix well. Cover and microwave on HIGH 8 to 10 minutes or until heated through, stirring once.
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.
Nutrition information per serving, using beef chuck shoulder pot roast, 1/8 of recipe: 444 calories; 12 g fat (3 g saturated fat; 6 g monounsaturated fat); 68 mg cholesterol; 1623 mg sodium; 51 g carbohydrate; 5.8 g fiber; 32 g protein; 6.3 mg niacin; 0.4 mg vitamin B6; 2.9 mcg vitamin B12; 5.6 mg iron; 44.6 mcg selenium; 6.7 mg zinc; 7.3 mg choline.