Shredded Beef Tacos

1 cross-rib or chuck roast (2-1/2 to 3 lbs.), trimmed
1/2 bottle (about 1 cup) Lawry's Baja Chipotle Marinade
1 can (4 oz.) diced green chilies
1/2 onion, chopped
1 garlic clove, minced
1-1/2 c. water
flour tortillas
shredded cheese
shredded lettuce
salsa (see recipe above)

Place roast in slow-cooker. Combine marinade, chilies, onion, garlic, and water and pour over roast. Cover and cook on low 8-10 hours or til roast is very tender. Shred and serve on tortillas with desired toppings. Tip: after shredding meat, mix some of the cooking juices back into the meat to add flavor.


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