Mama Maggie's Kitchen

For the Beef:
2 In a large stock pot, heat the olive oil.
3 Season the roast with salt and pepper.
4 Sear the meat on all sides.
5 Add the beef broth, onion, garlic, and bay leaf.
6 Cook for 90 minutes on medium-low heat.
7 Check the liquid in the stock pot halfway into the cooking time.
8 If it needs more liquid, add 1 cup of broth or water.
9 Remove the onion and bay leaf from the pot.
10 Remove the beef from the pot and place in a deep dish to cool slightly.
11 Reserve 1 cup of the beef broth and place the remaining broth in a sealable bag for later use.
12 With two forks, shred the beef.
13 Return the shredded beef to the pot.
14 Add the salsa verde and the reserved 1 cup of beef broth.
15 (Add potatoes, if using)
16 Mix to combine.
17 If you like it saucier, add more beef broth.
18 Cook for 15 minutes.
19 Cool slightly before assembling the burritos.
How to Assemble the Burritos:
22 Warm up a flour tortilla.
23 Add 1 tablespoon mayonnaise to the center of the tortilla.
24 Add 2 large tablespoons of the shredded beef.
25 Roll up like a taquito, leaving the ends open.
26 Continue until there are no more tortillas.
27 Serve and enjoy.