Beef chimichangas recipe

1. Step 1: In a bowl combine beef broth, red wine vinegar, chili powder, and ground cumin.
Heat 1 tablespoon of oil in a large deep skillet over medium heat. Place in beef roast and brown on both sides (about 5 minutes per side). Place beef roast into the slow cooker, and pour the beef broth mixture over the roast. Cover and cook on low until the meat is very tender (about 6-8 hours on low).
Step 2: Allow the meat to cool and then shred it into pieces using 2 forks. Mix with the juices from the slow cooker.

2. Step 3: Using a slotted spoon, spoon equal amounts of the beef down the center of each tortilla, top with shredded Monterey jack cheese. Roll up the tortillas while tucking in the sides. Secure each of the wrapped tortillas with a toothpick.
Step 4: Heat about ½ inch of oil in a large skillet over medium-high heat and fry the tortillas, turning once until golden brown on both sides. Drain on paper towels.