Mexican Shredded Beef Wrap

1 small onion, finely chopped

1 jalapeno pepper, seeded and minced

3 garlic cloves, minced

1 boneless beef chuck roast (2 to 3 pounds)

1/2 teaspoon salt

1/2 teaspoon pepper

1 can (8 ounces) tomato sauce

1/4 cup lime juice

1 tablespoon chili powder

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

6 flour or whole wheat tortillas (8 inches)

Optional toppings: Torn romaine, chopped tomatoes, sliced avocado and sour cream

Place onion, jalapeno and garlic in a 4-qt. slow cooker. Sprinkle roast with salt and pepper; place over vegetables. In a small bowl, mix tomato sauce, lime juice, chili powder, cumin and cayenne; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender. Remove roast; cool slightly. Shred meat with 2 forks; return to slow cooker. Serve beef on tortillas with toppings of your choice.