Kim's Mexican-Style Pot Roast

[JJ Judkins]

Kim's Mexican-Style Pot Roast (Birria)
Makes about 10 servings

3- to 5-pound beef roast (preferably a brisket)
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon Mexican oregano
1/2 teaspoon garlic powder
1 can (28 ounces) whole tomatoes, crushed, undrained
1 large white onion, sliced very thin (about 2 cups)
3 large carrots, shredded (about 2 cups)
2 ribs celery, sliced thin (about 1 cup)
1 jar (7 1/2 ounces) medium-size Spanish olives, drained, sliced (or to
taste)
Warm tortillas

Put roast in large crockpot and cook 8 hours on low or 4 to 5 hours on high.
Meat is done when it is fork-tender. Remove the meat from the pot and shred
it. Skim off any fat from the broth, but leave broth in pot.

To broth mix in salt, pepper, cumin, oregano and garlic.

Place half the meat back in crockpot. Add half of all remaining ingredients
in order listed except the tortillas.

Add rest of meat and remaining half of the ingredients. Heat on high 30 to
45 minutes or until vegetables are tender and flavors are blended. Serve
with warm tortillas.