Green Chile Burritos A La Crock-Pot - cooking recipe

Ingredients

2 lbs beef roast
1 cup beef bouillon (1 cup water, 1 bouillon cube)
1 medium onion, chopped
1 (8 ounce) can stewed tomatoes
1 (7 ounce) can diced green chilies
1 (7 ounce) can green chili salsa
1/4 teaspoon oregano
1/2 teaspoon garlic powder
salt
pepper, to taste
1/4 cup cornstarch
8 large flour tortillas

Preparation

Place roast in slow cooker with bouillon. Cook on low at least 10 hours, until meat shreds easily with fork.
Reserve broth. Shred meat into 3 quart saucepan.
Add broth, onion, tomatoes, chiles, and salsa.
Add oregano, garlic, salt and pepper. Thicken with cornstarch mixed with a bit of broth.
Bring to boil and heat through, until onion is translucent.
Put mixture in center of warmed tortilla and fold.