Southwest Beef Wraps

• 1 beef shoulder roast Boneless or Bottom Round Rump Roast, 3 to 3-1/2 pounds
• 1 onion medium, cut into quarters
• 3 cloves garlic peeled
• 3/4 cup water
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 jars chunky salsa 16 ounces each prepared, with cilantro
• 8 flour tortillas 10-inch diameter, warmed
• fresh cilantro optional
• 1 cup frozen corn defrosted
• 1 cup fresh tomato chopped
• 2 tablespoons chopped fresh cilantro

1. 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.)
2. 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.
3. Combine relish ingredients in medium bowl; stir in 1/4 cup salsa.
4. Add remaining salsa to beef; mix well. Cover and microwave on HIGH 8 to 10 minutes or until heated through, stirring once.
5. 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.

beef shoulder roast, onion, garlic, water, salt, pepper, cilantro, flour tortillas, cilantro, tomato, fresh cilantro

Taken from www.yummly.com/recipe/Southwest-Beef-Wraps-1089446 (may not work)