Easy Peasy Beef Burritos
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen
2- to 3-lb boneless beef chuck roast
1 (28-oz) can green enchilada sauce
6-8 (8-in) flour tortillas
Toppings: lettuce, cilantro, tomato, cheese, sour cream
Place roast in slow cooker; pour the enchilada sauce over the top. Cover and cook on low for 6-8 hours, or until beef begins to fall apart.
Remove roast to a cutting board; use two forks to shred the beef. Serve in tortillas with desired toppings.