Amazing Shredded Beef Chimichangas

Ingredients:

2 pounds boneless beef chuck roast, trimmed of fat

1 onion, chopped

2 cloves garlic, minced

1 can beef broth

3 tablespoons red wine vinegar

2 tablespoons chili powder

1 teaspoon ground cumin

Flour tortillas

3 Tb melted butter

Salsa

Guacamole

Sour Cream

Directions:

1.Brown roast in large pan with some olive oil or butter. After a few minutes, add onion and garlic to pan. Make sure roast is browned on all sides (about 10 minutes or so.)

2. Place roast, onion and garlic in crock pot. Add remaining ingredients. (I didn't measure when I added in the spices, and my roast was larger. You might want to add a little water if your roast is larger too).

3.Cook on low 8-10 hours, or until roast shreds very easily. (This is very important, if it doesn't shred easily let it cook longer.)

4.Fill tortillas with shredded beef and some monterrey jack cheese. After they have all been filled and rolled, you can either brush with melted over the entire tortilla, or spray them all over with cooking spray.

5.Bake in oven set at 450. Bake around 8-10 minutes or until crispy.

6.Serve with your favorites: Guacamole, salsa, sour cream, cheese sauce, etc.