I created this recipe years ago, and it has become such a favorite that the wonderful aroma of it cooking makes my family instantly happy. It is hearty, flavorful and easy to prepare, and it uses the long, slow-cooking method that truly defines comfort food.

Ingredients

• 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 and sliced ripe olives

Directions

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 until meat is tender, 7-8 hours.
2. Remove roast from slow cooker; shred with 2 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 as desired.