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1
Place roast in crock pot.
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2
Add water to crock pot and sprinkle garlic powder over top of meat.
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3
Cook on high for 6 hours.
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4
When meat is done, transfer to a large plate and rest meat while you prepare the rest.
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5
To make gravy: Transfer (no more than 2 cups worth) of meat drippings (juice) from the bottom of your crock pot to a medium saucepan.
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6
Whisk in the beef broth and bring to a full boil over high heat.
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7
Continue to boil on high until liquid is reduced by half, about 10-15 minutes.
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8
Pour liquid into large glass (4-cup) measuring cup or oil separator.
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9
Let liquid stand 5 minutes, until oil has separated from the broth.
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10
Carefully skim oil off the top with a spoon and place the oil back into the pan over medium heat.
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11
Add a tablespoon of flour at a time to the oil, whisking until it forms a thick paste-like consistency.
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12
Slowly whisk in remaining broth and thicken over medium-low heat.
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13
Add sea salt and black pepper, to taste.
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14
*If gravy is still too thin, slowly sprinkle in an additional 1-2 tablespoons of flour, whisking constantly, to avoid flour from lumping.
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15
In a large skillet saute pepper and onion in oil, over medium heat until the veggies are softened.
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16
Transfer to a bowl and set aside.
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17
Using the same skillet, add enough oil to fry tortillas.
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18
Heat over medium heat and cook tortillas in the oil, one at a time, until softened (just a few seconds per side).
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19
Transfer tortillas to a plate lined with a paper towel and continue with the remaining tortillas.
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20
Layer paper towels in between each cooked tortilla.
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21
Shred the roast using two forks, being sure to remove any fat.
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22
Into each tortilla, layer shredded beef, onion/pepper mixture, and cheese.
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23
Spoon gravy over top and add a scoop of sour cream.
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24
Top with shredded raw cabbage.
