Season roast with salt and pepper. Add chili powder, garlic, cumin, minced onion, beef broth and salsa. Cook on LOW for 7-8 hours or until meat is tender and shreds easily.

Remove roast to a plate and shred the meat. Discard any large pieces of fat. Return to the pot to keep warm.

Heat a non-stick griddle over medium high heat. Cook tortillas for about 15 - 30 seconds on each side until soft and pliable.

Spoon about 2 tablespoons of the meat mixture into a line at one end of a tortilla and tightly roll it up. Use a toothpick to secure it.