I tried these beef enchiladas on a whim, expecting an averagely good family dinner. Boy was I surprised! My kids ate them (win!) and my husband is still talking about them a month later. He has put them in my “best meals of all time” category!

They are easy, rich, filling, a great take along meal, or a great recipe to make when you have guests. Believe me, people will be talking at your table with these on their dinner plates!

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Put your rump roast in a slow cooker, and combine the broth, vinegar, salsa, cumin chili powder, onion powder, garlic powder, salt and pepper. Add this mixture to the roast and let cook on low for 8-10 hours. The meat should be tender and delicious!

Next, I transfer the cooked roast to a 9x13 pan where I shred the beef.

Moving all the juices from the slow cooker into a saucepan, bring that liquid to a simmer. I whisk the cornstarch and a bit of water so the cornstarch dissolves and isn’t lumpy. Then add it to the saucepan and simmer. Stirring constantly, the juice should thicken into a gravy consistency. If it’s not thickening enough, add more cornstarch slurry. You can season the gravy mixture more to taste at this point.

Add about ½ cup of this sauce to your shredded beef, and another ½ cup to the 9x13 pan. Now combine the cheeses together. Fill each tortilla with beef, and a sprinkle of the cheese mixture. Roll these up and place in the pan- I can fit two rows of 5 enchiladas across the pan, to give you an idea space-wise.

Now, distribute the remaining sauce over the enchiladas and bake at 350 degrees for 20-30 minutes until warm, golden and bubbly. If you want, you can sprinkle with cilantro for a little extra flavor and color. Enjoy!