From the Williams-Sonoma Kitchen

Ingredients:
-2 lbs. Beef chuck roast, cut into 3-inch cubes
-Salt and freshly ground pepper, to taste
-2-3 TBS. Canola Oil
-1 Jar Roja slow cooking sauce
-12 Corn torillas, warmed
-¾ Cup Chopped white onion
-¾ Cup Chopped Fresh Cilantro
-¾ Cup Shredded jack cheese or queso fresco

Directions:
1. In a large fry pan over medium-high heat, warm 2 TBS. of the oil until almost smoking. Working in batches (do not overcrowd the
pan), brown the beef for 1-2 minutes per side, adding more oil between batches if needed. Transfer the beef to a slow-cooker and
add the roja slow cooking sauce. Cover and cook on low for 10 hours, until the beef is tender and shreds easily when pulled with a
fork. In the alternative, transfer to a Dutch oven, cover with foil, then put on the lid, cook at 225° F for 10 hours.
2. Transfer the beef to a bowl, cover loosely with aluminum foil and let stand for 20-30 minutes; reserve the sauce. Using 2 forks,
shred the beef. Skim the fat off the sauce, then stir 1-1 ½ cups of the sauce into the beef.
3. Arrange the beef on the tortillas, dividing equally. Top with the onion, cilantro and cheese.
Serves six.