Beef Chimichangas

Directions

1. 1
   In small saucepan, bring broth, vinegar, chili powder and cumin to a boil.
2. 2
   Reduce heat; simmer and stir for 2 minutes.
3. 3
   Set aside.
4. 4
   Place beef roast in slow cooker set on low.
5. 5
   Pour broth mixture over roast; cook for 6 to 8 hours.
6. 6
   Shred beef.
7. 7
   Preheat oven to 5oo degrees.
8. 8
   Brush both sides of each tortilla with melted butter.
9. 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. 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. 11
    Bake in preheated oven for 7-8 minutes or until golden brown.
12. 12
    Drizzle white cheese dip over chimichangas; serve with salsa, sour cream and guacamole, if desired.