Shredded Beef Enchiladas

I can't rave enough about these enchilada's. These are hands down the best I've ever had, and this coming from a girl who is borderline vegetarian. By sauteing the meat in the juices it just sears in the flavor and you'll be tempted to grab a fork and eat the entire pan. But hold off because the combination of the meat with the homemade enchilada sauce is worth the wait!

For the meat:
1 chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
½ onion, chopped 1 green pepper, chopped
1 teaspoon chili powder
1/2 teaspoon ground cayenne pepper
1 tsp cumin
1 tsp paprika
½ Tbs tabasco sauce
1 teaspoon garlic powder
1 C beef broth

Add broth to slow cooker then add all ingredients, except for roast and mix together. Add the roast and cook on high for 5-6 hours, remove meat and shred, removing any fat, then return to slow cooker. Reduce heat to low, and continue cooking for 2 to 4 hours. Transfer the meat to a large skillet and add 1-2 cups of the liquid. Saute on high until all the liquid has been absorbed, adding any necessary seasonings to taste.

For the enchilada sauce:
1 medium onion, chopped fine
1 teaspoon canola oil
1/2 tsp salt
3 medium cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
3 teaspoons sugar
2 (8-oz) cans tomato sauce
1 cup water
1 1/2 cup shredded cheese
12 flour tortillas

Preheat oven to 400. Remove meat from skillet and set aside. In skillet combine the onion, 1/2 teaspoon salt, and oil. Cover and cook over medium-low heat, stirring often, until the onions have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce and water. Bring to a simmer. Remove about half the sauce and set aside for the top. Stir the shredded beef into the remaining sauce in the pan. Reduce heat to low, cover, and simmer about 10 minutes. Stack the tortillas on a plate and cover with plastic wrap; Microwave on high about 40-60 seconds. Spoon the meat mixture evenly down the center of each tortilla then tightly roll and lay seam-side down in a greased 9×13 inch baking dish. Pour the reserved sauce evenly over the top of the enchiladas and top with the shredded cheese. Cover dish with foil and bake 20 minutes, or until heated through. Remove foil and bake another 5-10 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving. Serve with sour cream, shredded lettuce, olives and diced tomatoes.

*meat recipe adapted from Allrecipes.com and the sauce is one I've had forever that I use with chicken enchiladas