Slow Cooker Shredded Beef Burritos

Heat oil in large saucepan or Dutch oven over medium-high heat and brown brisket. Remove brisket and set aside. Cook green peppers in same saucepot, stirring occasionally, until tender, about 4 minutes. Transfer to slow cooker. Stir in Pasta Sauce, Knorr® Beef Bouillon Cube and garlic. Cook covered on high 4 to 6 hours or low 8 to 10 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 favourite toppings.