Slow-Cooked Green Chili Beef Burritos

Directions

1. Cut roast in half and place in a 3- or 4-qt. slow cooker. Add broth. Cover and cook on low for 8-9 hours or until meat is tender.
2. Remove beef. When cool enough to handle, shred meat with 2 forks. Skim fat from cooking liquid; reserve 1/2 cup liquid. Return shredded beef and reserved liquid to the slow cooker. Stir in the enchilada sauce, green chilies, tomato sauce, salt, garlic powder and pepper.
3. Cover and cook on low for 1 hour or until heated through. Spoon beef mixture down the center of tortillas; add toppings of your choice. Roll up.