Shredded Beef Chimichangas

Stolen from allrecipes.com, this one is soooooo tasty and no need for a deep fryer!!! But I did cook my roast in a crockpot so watch for my changes at the end of the recipe!

INGREDIENTS
2 pounds boneless beef chuck roast, trimmed of fat
1/4 cup water
1 1/2 cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 teaspoon ground cumin
4 (8 inch) flour tortilla
3 tablespoons butter, melted
1 1/2 cups shredded Monterey Jack cheese
1 cup sour cream
1 cup salsa

DIRECTIONS
Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.
Preheat oven to 500 degrees F (260 degrees C).
Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan.
Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.

** I did not do the dutch oven this here!! I just took all the ingredients for the meat cooking part (the roast and water, broth, vinegar, chili powder and cumin) and dumped them into my crockpot, I left it for about 7 hours on low and my golly gosh is this ever good. I also adjusted my baking temp and time to 400* for about 15 min.