Let's Get Crocking - Beef Burritos

Taking advantage of the Super Bowl grocery specials - I was able to get beef chuck roast on sale to make Mable Hoffman's Beef Burritos in the Crockpot. The recipe is from her Crockery Cookery (Revised, Updated 1995) on page 58. I've tweaked it a little along the years, here's my current rendition and dinner tonight --

BEEF BURRITOS

2 pounds boneless beef chuck

1 garlic clove, crushed/minced

1 teaspoon beef bouillon granules or Penzeys Beef Soup Base

1 onion, quartered and separated

3/4 teaspoon Penzeys Chili Con Carne (or 1/4 to 1/2 teaspoon chili powder - the chili powder was too hot for us)

1/2 teaspoon ground cumin

Dash of Penzeys Smokey 4S salt (or regular salt)

Dash of Penzeys California Seasoned Pepper

Trim fat from beef and discard. In slow cooker, layer some of the onions on the bottom and then add the meat, garlic, beef bouillon, onion, chili powder, cumin and salt/pepper and the rest of the onions on top. Cover and cook on LOW for 8 hours or until meat is very tender. Shred meat with two forks. Serve with warmed tortillas and refried beans.