Slow Cooked Beef Burritos With Green Chiles Recipe

Ingredients

2 garlic cloves, minced1 teaspoon salt2 teaspoons ground cumin1 teaspoon cayenne pepper1 boneless beef chuck roast (4 pounds) 1 can (28 ounces) diced tomatoes4 cans (7 ounces each) whole green chiles, drained and coarsely chopped1 large onion, diced14 whole wheat tortillas (8 inches), warmedOptional toppings: Shredded cheddar cheese, salsa, sour cream, sliced ripe olives

Preparation

Combine garlic, salt, cumin and cayenne; rub over roast. Place in a 5- or 6-qt. slow cooker. Add the tomatoes, chiles and onion. Cook, covered, on low until meat is tender, 7-8 hours.

Remove roast from slow cooker; shred with 2 forks. Remove vegetables with a slotted spoon; discard the cooking juices. Return beef and vegetables to slow cooker and heat through. Serve in tortillas, with toppings as desired.