Green Chili Beef Burritos

• 2 (3 lb) boneless beef roast, top sirloin roasts
• 4 (4 ounce) cans chopped green chilies
• 1 medium onion, chopped
• 3 medium jalapeno peppers, seeded and chopped
• 3 garlic cloves, sliced
• 3 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sodium-free seasoning (optional)
• 1 cup reduced-sodium beef broth
• 24 (8 inch) fat free tortillas, warmed
• chopped tomato
• shredded lettuce
• reduced-fat cheddar cheese

1. Trim fat from roasts; cut meat into large chunks. Place in a 5-qt slow cooker.
2. Top with the chilies, onion, jalapenos, garlic, chili powder, cumin and seasoning blend if desired. Pour broth over all. Cover and cook on low for 8-9 hours.
3. Remove beef; cool slightly. Shred with two forks. Cool cooking liquid slightly; skim fat.
4. In a blender, cover and process cooking liquid in small batches until smooth. Return liquid and beef to slow cooker; heat through. Place 1/3 cup beef mixture on each tortilla. Top with tomatoes, lettuce and cheese if desired. Fold in ends and sides.

boneless beef roast, green chilies, onion, jalapeno peppers, garlic, chili powder, ground cumin, beef broth, tortillas, tomato, shredded lettuce, cheddar cheese

Taken from www.food.com/recipe/green-chili-beef-burritos-285000 (may not work)