Ingredients

• 1 (3 pound) beef top round roast
• salt and ground black pepper to taste
• 4 (4 ounce) cans chopped mild green chilies
• 1 (4 ounce) can chopped hot green chilies
• 1 1/2 cups water
• 12 (8 inch) flour tortillas

Instructions

1. Season beef roast with salt and black pepper; place in slow cooker. Spoon the mild and hot chiles over the roast. Pour in the water.
2. Cover slow cooker; set to High. Cook until roast shreds with a fork; 4 to 6 hours. Shred meat; serve on tortillas.