3 lb beef chuck roast
1/4 c water
1 1/2 c beef broth
3 T red wine vinegar
2 T chili powder
1 T ground cumin
Place roast in a large saucepan that has a tight fitting lid. Pour in water, cover & simmer on low for 30 minutes. Increase heat to medium-high. and brown roast on all sides. Once the water has boiled away, pour in the remaining ingredients. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. (This step can also be done in a crockpot on high.)
Shred the beef with a fork or your fingers. Place shredded beef back into the saucepan with all the juices and let cool to room temperature.
Serve rolled in tortillas with lettuce, sour cream & tomatoes or salsa.
