Southwest Beef Burritos
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen
2 lbs boneless beef church roast
1/2 cup water
4 large tomatoes, peeled and chopped
1 large green bell pepper, thinly sliced
1 medium onion, chopped
2 cloves garlic, minced
1 bay leaf
2 tbsp canola oil
3/4 cup ketchup
1/2 cup pickled jalapeño slices
1 tbsp juice from jalapeño slices
1 tbsp vinegar
1 tsp salt
1/8 tsp garlic salt
Place roast and water in slow cooker. Cover and cook on low for 8-9 hours.
Remove meat to a cutting board; use two forks to shred the beef. Skim fat from cooking liquid, setting aside 1/2 cup of liquid.
In a large skillet, cook tomatoes, green pepper, onion, and bay leaf in canola oil for 18-22 minutes, or until liquid is reduced to 2 tablespoons. Stir in ketchup, jalapeño slices and juice,vinegar, salt, garlic salt, and reserved cooking liquid. Bring to a boil.
Discard bay leaf; stir in shredded beef, and heat through. Serve in soft tortilla shells.