Beef Stuffed Burritos

• 2 bone-in beef chuck roasts (2-1/2 to 3 pounds each)
• 2 tablespoons canola oil
• 1 cup water
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 teaspoons dried oregano
• 2 teaspoons salt-free seasoning blend
• 1 teaspoon pepper
• 1 can (28 ounces) no-salt-added diced tomatoes, undrained
• 2 cans (4 ounces each) chopped green chilies
• 2 tablespoons all-purpose flour
• 1/4 cup cold water
• 4 to 6 drops hot pepper sauce
• 18 flour tortillas (8 inches), warmed
• 1 cup plus 2 tablespoons each shredded fat-free cheddar cheese, fat-free sour cream and salsa

1. In a Dutch oven over medium heat, brown roast in oil; drain. Add water, onion, garlic, oregano, seasoning and pepper; bring to a boil. Reduce heat; cover and simmer for 2 to 2-1/2 hours or until meat is tender.
2. Remove roasts; cool. Remove meat from bone and cut into bite-size pieces. Skim fat from pan juices. Add tomatoes and chilies; mix well. Add meat; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
3. Combine flour and cold water until smooth. Stir into beef mixture. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add pepper sauce. Spoon down the center of tortillas; fold top and bottom of tortilla over filling and roll up. Serve with cheese, sour cream and salsa.

roasts, canola oil, water, onion, garlic, oregano, salt, pepper, salt, green chilies, flour, cold water, pepper sauce, flour tortillas, cheddar cheese

Taken from www.tasteofhome.com/recipes/beef-stuffed-burritos/ (may not work)