SHREDDED BEEF SOFT TACOS (CROCK POT)

Steps:

• Put meat in slow cooker.
• Add onions and bell pepper.
• In a medium bowl, whisk together wine, ketchup, vinegar, garlic, bouillon granules, bay leaves, liquid smoke, ½ tsp cumin, hot pepper sauce and pepper.
• Pour wine mixture into slow cooker, cover tightly and cook on low setting for 9 hours, or until meat is tender.
• Shred meat using two forks, and return it to slow cooker.
• Discard the bay leaves.
• Add ½ tsp cumin and sugar; let mixture stand for 1 hour to allow flavors to blend.
• Warm the tortillas according to package directions.
• Spoon the meat mixture along the center of a tortilla.
• If you want to add garnishes such as chopped tomatoes, salsa, shredded lettuce, cheese and sour cream, do it now.
• Roll and repeat with remaining tortillas.
• Serve immediately.