Chipotle Shredded Beef Tacos

Ingredients
1 boneless beef shoulder roast (2-1/2 lbs.)
2 teaspoons olive oil
1 can (14 to 14-1/2 oz.) beef broth
2 Tablespoons minced garlic
1 jar (16 oz.) chipotle salsa
3 Tablespoons chopped fresh cilantro
Flour tortillas, warmed

Directions

1. Heat oil in stockpot over medium heat until hot; brown beef pot roast.
2. Sprinkle with salt and pepper.
3. Add broth and garlic; bring to a boil.
4. Reduce heat; cover tightly and simmer 2 to 2-1/2 hours or until beef is fork-tender.
5. Remove pot roast; cool slightly.
6. Skim fat; reserve cooking liquid.
7. Shred pot roast with 2 forks.
8. Combine beef and salsa in saucepan.
9. Cook and stir over medium heat 8 to 10 minutes, adding cooking liquid as needed to keep beef moist.
10. Add cilantro.
11. Serve with tortillas.