Beef Chimichangas

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

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

chuck roast, beef broth, red wine vinegar, chili powder, ground cumin, flour tortillas, butter, cheese sauce, salsa, sour cream, guacamole

Taken from www.food.com/recipe/beef-chimichangas-187664 (may not work)