Southwestern Beef Wraps

***from www.ourbestbites.com***

I just discovered these and the are fast, easy and yummy!

1 onion, chopped

2 1/2 lbs (approx) beef roast, trimmed of fat but left whole

1 heaping tsp chili powder

1 heaping tsp garlic powder

1 heaping tsp cumin

1 heaping tsp Kosher salt

2 bell peppers (you can use 2 green or mix it up but make sure at least one is green), chopped

1 can Mexican-style diced tomatoes or 1 can Rotel tomatoes (but I've also used regular diced and it was still good)

So make sure you follow these directions:

Combine spices into a small bowl and then rub all over the roast and make sure it's coated.

Place chopped onion in bottom of crock pot. Then layer with roast, then chopped peppers, then can of tomatoes. Cook on high for 5-6 hours or low for 8-9 hours OR I personally start this in the morning, cook to boiling on high and then lower the heat to low for the rest of the day until dinnertime.  About 30 minutes before dinner (but once meat is cooked) shred meat with two forks and then let simmer in the juices for the next 30 minutes.

Serve with tortillas, cheese, sour cream, salsa, guacamole, etc, etc.

We serve ours with black beans and lime-cilantro rice (recipe also posted).