Shredded Beef Chimichangas

I love chimichangas!  The spices in this recipe make the shredded beef so yummy!  It tastes as good as any Mexican restaurant made shredded beef chimichanga I have ever eaten.  It is so easy to throw into the crockpot and walk away until dinner time.  When the beef is cooked, using 2 forks tear into it and shred it.  Add a nice portion to a flour tortilla, pile on some grated monterey jack and cheddar cheese, roll it into a burrito and fry in a little vegetable oil until lightly golden on all sides.  Serve with pico de gallo and/or guacamole.

Shredded Beef
3-4 chuck roast
4 Tbsp. EVOO
2 Tbsp. chili powder
2 tsp. salt
2 tsp. pepper
1 small jar of pepperoncinis, with juice
2 tsp. garlic powder
2 1/2 tsp. cumin
2 1/2 tsp. dried oregano
1 Tbsp. minced garlic
2 cans beef broth
          In a large pot, add the EVOO and when hot, brown the roast on all sides.  Place in the crockpot.  Add the rest of the ingredients and cook on high until meat is fall apart tender, approximately 7-8 hours, depending on your model of crockpot.