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
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. Cover slow cooker; set to High. Cook until roast shreds with a fork; 4 to 6 hours. Shred meat; serve on tortillas.