Ingredients
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon coriander
2 pounds top round roast
1 tablespoon olive oil
1 8-oz. can tomato sauce
1/2 chipotle chile in adobo sauce, seeded and finely chopped
4 cloves garlic, finely chopped
12 corn tortillas
Preparation
1. Combine salt, chili powder, cumin and coriander; rub all over roast. Warm oil in a large heavy pot over medium-high heat. Sear meat on both sides, about 4 minutes total.
2. Place meat in slow cooker. Mix tomato sauce, chipotle and garlic; pour over meat. Cover and cook on low until fork-tender, about 6 hours. Shred meat, combine with enough sauce to moisten, and serve with tortillas.