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Prep Time
20 mins
Total Time
8 mins
Serves
6

Ingredients

1
bone-in beef blade roast
30
flour
ml
15
olive oil
ml
To taste,
salt and pepper
1
onion(s)
2
garlic
clove(s)
398
tomato sauce
ml
125
ketchup
ml
60
molasses
ml
60
brown sugar
ml
15
worcestershire sauce
ml
12
tortilla(s)
2
tomatoes
250
lettuce
ml
250
cheddar and mozzarella cheese
ml
1
avocado(s)
125
sour cream
ml
60
coriander
ml

Directions

Step 1
Preheat oven to 150°C (300°F).
Step 2
Dredge meat with flour and sear in oil in a skillet over high heat on each side until browned. Season with salt and pepper. Place roast in slow cooker.
Step 3
Sweat onion and garlic in the same skillet.
Step 4
In a bowl, stir together tomato sauce, ketchup, molasses, brown sugar, and Worcestershire sauce until well blended.
Step 5
Pour mixture into slow cooker and cook over low heat for 8 hours, until meat easily pulls apart.
Step 6
Using two forks, pull meat into shreds in the sauce.
Step 7
Stuff tortillas with pulled beef, tomatoes, lettuce, cheese, and sliced avocado, and garnish with sour cream and coriander.