Ingredients
1 boneless beef chuck roast (about 3 pounds) 1 envelope onion soup mix1 envelope ranch salad dressing mix2 cans (10-1/2 ounces each) condensed beef broth, undiluted2 tablespoons Worcestershire sauce16 mini flour tortillas, warmedOptional toppings: Shredded lettuce, chopped tomatoes, provolone cheese strips, sliced pepperoncini and sour cream
Preparation
Place roast in a 5- or 6-qt. slow cooker; sprinkle evenly with soup and dressing mixes. Add broth and Worcestershire sauce. Cook, covered, on low until meat is tender, 6-8 hours.
Remove roast from slow cooker. Skim fat from cooking juices; keep warm. Shred beef with 2 forks; serve in tortillas with toppings as desired. Serve with juices for dipping.
