Shredded Beef Enchilada Meat

• 2 lbs (.9 kg). lean beef roast
• 1-1/2 tbsp (20 ml) chili powder
• 1/2 tsp (2 ml) salt
• 1 tsp (5 ml) ground cumin
• 1-1/2 cups (350 ml) beef broth
• 1/2 cup (125 ml) chopped onion
• 4 tsp (20 ml) oil, divided
• (Vance's Enchiladas - use word search)
• tortillas

1. Trim roast of visible fat.
2. Braise meat in 1 tbsp (15 ml) oil over high heat.
3. In the pot with the meat, put chili powder, cumin, salt and beef broth.
4. Bring to a boil; reduce heat, cover and simmer 2 hours or until roast is tender.
5. Skim fat from juice, but reserve the juice.
6. Let cool enought to handle.
7. Cut any excess fat from meat.
8. Shred beef with a fork by pulling gently into small shreds.
9. Saute onions with 1 tsp (5 ml) oil until soft.
10. Add meat, cook until brown.
11. Add enough reserved meat juice to make the mixture moist, not wet; mix well.

chili powder, salt, ground cumin, beef broth, onion, oil, tortillas

Taken from online-cookbook.com/goto/cook/rpage/000992 (may not work)