Categories: Slow Cooker

Ingredients

• 2 garlic cloves, minced
• 1 tsp salt
• 2 tsp ground cumin
• 1 tsp cayenne pepper
• 4 lbs. boneless beef chuck roast
• 28 oz. can diced tomatoes
• 4 cans (7 oz. each) whole green chilies, drained and coarsely chopped
• 1 large onion, diced
• 14 tortillas (8-in.), warmed
• Optional toppings: shredded cheddar cheese, salsa, sour cream, sliced ripe olives

Directions

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

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

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