Beef Chimichangas

I love the chimichangas at a local Mexican restaurant and this is my attempt to duplicate them. They really turned out good and the whole family loved them!

• Ready In: 6 hrs 20 mins
• Serves: 8

Ingredients

• 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

Directions

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 white cheese dip over chimichangas; serve with salsa, sour cream and guacamole, if desired.