2 lbs. boneless beef brisket or flank steak, trimmed
1 Tbsp. vegetable oil
2 medium green bell peppers, chopped
8 (10-in.) burrito size flour tortillas, warmed
1 jar (1 lb. 8 oz.) pasta sauce
1 Knorr® Beef flavor Bouillon Cube(s)
3 cloves garlic, chopped
Heat oil in 6-quart saucepot or Dutch oven over medium-high heat and brown brisket. Remove brisket to slow cooker.
Cook green peppers in same saucepot, stirring occasionally, until tender, about 4 minutes. Transfer to slow cooker. Stir in sauce, Knorr® Beef flavor Bouillon Cube(s) and garlic.
Cook covered on HIGH 4 to 6 hours or until brisket is fork-tender. Remove brisket from sauce; cool slightly, then shred with two forks. Return to sauce and serve rolled up in tortillas. Serve, if desired, with guacamole, shredded cheese, sour cream or your favorite toppings.