Southwestern Beef Tortillas

I came across this recipe in the Taste of Home magazine and tweaked it a bit to my liking.  But if your like me, you've split a cow with somebody and you have a freezer full roasts in your garage and you don't know what else to do with them besides a Roast and carrots and potatoes, or Roast Beef Sandwiches.  So I was excited to see a wrap that called for a beef roast rather than a pork roast.  And these were absolutely delish!  And YES, its a crock pot recipe. So yeah!!!

 1 Boneless Beef Chuck Roast (about 2 lbs)
1/2 Cup Water
4 large tomatoes - peeled & chopped ( I used one of my bottled tomatoes- juices drained)
1 Medium green pepper chopped
1/2 medium onion - chopped
1 bay leaf
1 garlic clove - minced
2 tblsp olive oil
1/2 Cup ketchup
1/2 cup pickled jalapeno sliced -chopped
1 tblsp juice from jalapeno jar
1 tbslp cider vinegar
1 tsp salt
1/8 tsp garlic salt
Tortillas

Take your beef roast and put it in your crock pot and add your 1/2 cup of water.  If you are home, set it on high for 2 hours then turn to low the rest of day.  If you are not at home, just put it in early enough that it can cook on low for 8-9  hours.
When done, Remove Meat from crock pot and reserve 1/2 cup of liquid and set aside.  Shred the meat with 2 forks.  In a large skillet, cook tomatoes, green pepper, onion, garlic and bay leaf in oil for 18-22 min.  Or if you use bottled tomatoes, heat your oil, and add everything listed above except the tomatoes and let brown and the onions turn translucent, then add your bottled tomatoes (chopped& drained) and let simmer for 5 min.  Then stir in your ketchup, jalapeno slices & juice, vinegar, salt, garlic salt & reserved cooking liquid.  Bring to a boil and stir in shredded beef.  Let simmer for another 5 minutes or if you have time to spare dump everything back in your crockpot until you are ready.  Serve on a heated tortillas with melted cheese and enjoy!  This could be a gluten free meal if you use a corn tortilla!