Slow-Cooked Beef Burritos with Green Chiles

Ingredients

• 2 garlic cloves, minced
• 1 teaspoon salt
• 2 teaspoons ground cumin
• 1 teaspoon cayenne pepper
• 1 boneless beef chuck roast (4 pounds)
• 1 can (28 ounces) diced tomatoes
• 4 cans (7 ounces each) whole green chiles, drained and coarsely chopped
• 1 large onion, diced
• 14 whole wheat tortillas (8 inches), warmed
• Optional toppings: Shredded cheddar cheese, salsa, sour cream and sliced ripe olives

Directions

1. 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.
2. 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.