1 (29 oz.) can red enchilada sauce
1 (10 oz.) can Ro*Tel (tomatoes and chilies)
2 beef bouillon cubes
refried beans, optional
1. Spray nonstick cooking spray in crockpot. Place roast in bottom of slow cooker. Cover with half the enchilada sauce. Reserve remaining for later. Add Ro*Tel and bouillon cubes.
2. Cook until roast is tender and easily pulls apart with a fork. When tender shred roast. (I always use a frozen roast and cook it on high for about 10 hours) Add the other half of enchilada sauce. Stir well.
3. To serve: put refried beans, cheese and shredded roast in tortilla shell roll up burrito style cover with cheese and sauce from roast.
Adapted from Food Pusher