Southwestern Beef Tortillas

• 1 boneless beef chuck roast (2 pounds)
• 1/2 cup water
• 4 large tomatoes, peeled and chopped
• 1 large green pepper, thinly sliced
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 bay leaf
• 2 tablespoons canola oil
• 3/4 cup ketchup
• 1/2 cup pickled jalapeno slices
• 1 tablespoon juice from pickled jalapeno slices
• 1 tablespoon cider vinegar
• 1 teaspoon salt
• 1/8 teaspoon garlic salt
• 8 flour tortillas (8 inches), warmed

1. Place roast and water in a 3-qt. slow cooker. Cover and cook on low for 8-9 hours or until meat is tender.
2. Remove meat. When cool enough to handle, shred meat with two forks. Skim fat from cooking juices; set aside 1/2 cup. Meanwhile, in a large skillet, cook the tomatoes, green pepper, onion, garlic and bay leaf in oil over low heat for 15-20 minutes or until vegetables are softened.
3. Stir in the ketchup, jalapeno slices and juice, vinegar, salt, garlic salt and reserved cooking juices. Bring to a boil. Stir in shredded beef; heat through. Discard bay leaf. Serve on tortillas.

chuck roast, water, tomatoes, green pepper, onion, garlic, bay leaf, canola oil, ketchup, cider vinegar, salt, garlic salt, flour tortillas

Taken from www.tasteofhome.com/recipes/southwestern-beef-tortillas/ (may not work)