Shredded Beef Enchiladas with Homemade Red Sauce

Instructions for meat: In a slow cooker on low heat place 2 cups beef broth, beef and salt and pepper to taste. Cook until roast beef can easily be shredded, about 5 hours.

A half hour before meat is done make sauce and preheat oven to 350 degrees.

In a blender combine 2 cups beef broth, 4 tablespoons of all purpose flour, 15 ounces tomato sauce, 3 tablespoons of chili powder, 1/4 teaspoon cumin, 1 teaspoon minced garlic, 2 tablespoons vegetable oil, 1/2 teaspoon red wine vinegar and salt and pepper to taste. Blend/purée till smooth.

Place sauce in a medium saucepan on high heat. Bring to a boil, reduce heat and simmer for 15 minutes, stirring occasionally. Set aside.

Shred beef roast and add 1/2 cup of sauce to the shredded beef and mix.

Assemble enchiladas: Add meat to tortillas and roll placing seam side down in a baking pan.

Cover enchiladas with sauce then cheese and a sprinkle of green onions and black olives. Bake for 15 minutes or until cheese is melted.

Enjoy!