Slow-Cooked Beef Burritos With Green Chiles

• 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, sliced ripe olives

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 7-8 hours or until meat is tender.
2. Remove roast from slow cooker; shred with two 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 if desired.

garlic, salt, ground cumin, cayenne pepper, chuck roast, tomatoes, green chiles, onion, whole wheat tortillas, cheddar cheese

Taken from www.tasteofhome.com/recipes/slow-cooked-beef-burritos-with-green-chiles/ (may not work)