Beef Chimichangas

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 8
• 2 lbs boneless beef chuck roast
• 2 (14 ounce) cans beef broth
• 1/3 cup red wine vinegar
• 1/4 cup chili powder
• 2 teaspoons ground cumin
• 8 (6 inch) flour tortillas
• 1/4 cup butter, melted
• 1/2 cup mexican processed cheese sauce, melted
• salsa
• sour cream
• guacamole

Recipe

• 1 in small saucepan, bring broth, vinegar, chili powder and cumin to a boil. reduce heat; simmer and stir for 2 minutes. set aside.
• 2 place beef roast in slow cooker set on low. pour broth mixture over roast; cook for 6 to 8 hours. shred beef.
• 3 preheat oven to 5oo degrees.
• 4 brush both sides of each tortilla with melted butter. with slotted spoon, fill center third of each tortilla with shredded beef; fold sides up over filling and secure with toothpick, leaving ends open. place chimichangas folded side up in 9 x 13 inch baking pan (to avoid crowding chimichangas, you may want to use two baking pans).
• 5 bake in preheated oven for 7-8 minutes or until golden brown.
• 6 drizzle cheese dip over chimichangas; serve with salsa, sour cream and guacamole, if desired.