Shredded Beef Soft Tacos (Crock Pot)

• 1 1/2 lbs top sirloin steaks or 1 1/2 lbs sirloin tip roast, all visible fat removed
• 3 cups chopped sweet onions or 3 cups yellow onions
• 1 cup chopped green bell pepper
• 2 fluid ounces dry red wine (regular or nonalcoholic)
• 4 ounces reduced sodium ketchup
• 2 tablespoons cider vinegar
• 6 garlic cloves, minced or 1 tablespoon instant minced garlic
• 2 teaspoons low-sodium beef bouillon cubes
• 2 bay leaves
• 3/4 teaspoon liquid smoke
• 1 teaspoon ground cumin, divided
• 1/2 teaspoon red hot pepper sauce
• 1/4 teaspoon pepper
• 1 teaspoon dark brown sugar or 1 teaspoon light brown sugar
• 64 inches fat-free flour tortillas or 8 low-fat flour tortillas

1. Put meat in slow cooker.
2. Add onions and bell pepper.
3. In a medium bowl, whisk together wine, ketchup, vinegar, garlic, bouillon granules, bay leaves, liquid smoke, 1/2 tsp cumin, hot pepper sauce and pepper.
4. Pour wine mixture into slow cooker, cover tightly and cook on low setting for 9 hours, or until meat is tender.
5. Shred meat using two forks, and return it to slow cooker.
6. Discard the bay leaves.
7. Add 1/2 tsp cumin and sugar; let mixture stand for 1 hour to allow flavors to blend.
8. Warm the tortillas according to package directions.
9. Spoon the meat mixture along the center of a tortilla.
10. If you want to add garnishes such as chopped tomatoes, salsa, shredded lettuce, cheese and sour cream, do it now.
11. Roll and repeat with remaining tortillas.
12. Serve immediately.

sweet onions, green bell pepper, fluid ounces dry red wine, ketchup, cider vinegar, garlic, bay leaves, liquid smoke, ground cumin, red hot pepper sauce, pepper, brown sugar, flour tortillas

Taken from www.food.com/recipe/shredded-beef-soft-tacos-crock-pot-19308 (may not work)