Also, for a while I was doing burrito experiments. One of them was pot roast along with the carrots, onions, celery, etc., in a large Guerrero flour tortilla, then non-stick pan-fried in a little olive oil. The key to the burrito was to first pour the crock pot juice into a small pile of buttered, cooked flour in a cast skillet until thickened, then return it back to the crock pot.
Made for a dope burrito
