2-1/2 lbs boneless beef chuck cross rib pot roast, cut into 8 pieces
1 T vegetable oil
1/2 cup chopped onion
1 can (4 oz) chopped green chiles
2 jalapeno peppers, seeded and finely chopped
1 clove garlic, minced
1/2 cup single-strength beef broth
1-1/2 tsps chili powder
1/2 tsp ground cumin
1/8 tsp each of ground red pepper and salt
8 flour tortillas (6 or 7 inches)
1 jar (16 oz) taco sauce
1 cup (4 oz) shredded Cheddar cheese
Dairy sour cream or plain yogurt
Finely chopped green onion
Preheat oven to 375º
Heat oil in Dutch oven over medium-high heat until hot. Cook onion, green chiles, jalapeno peppers and garlic in hot oil 2 minutes, stirring frequently. Add roast beef pieces and broth; sprinkle with chili powder, cumin, ground red pepper and salt. Reduce heat; cover and simmer 2-2-1/2 hours or until beef is tender.
Shred beef with two forks and mix well with pan juices. Divide beef mixture evenly among tortillas; roll up. Spread small amount of taco sauce ovenly over bottom of 11x7" baking dish. Place tortillas, seam-side down, in dish; top evenly with remaining taco sauce. Sprinkle evenly with cheese.
Bake 15 minutes or until hot. Garnish with sour cream and green onion.