Place the roast in a slow cooker. i used a 6 quart crock pot.
Seasoning with salt, pepper, cumin, chili powder, and minced garlic.
Add the broth and apple cider vinegar to the slow cooker.
Cook on low for 8 hours or until beef shreds easily.
Remove the roast to a large plate and shred.
Remove one cup of the liquid in the crock pot and stir in the meat mixture.
In a small bowl whisk together the water and the cornstarch until combine.
Stir in the crock pot. Cook on high until the sauce thickens.
Meanwhile heat up the corn tortillas until soft.
Spoon desired amount of beef in each tortillas and place (seam down) in a baking pan.
Spoon sauce over the enchiladas. Top with the remaining cheese. Bake at 350 degrees for 10 minutes until heated through.