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Export 7 ingredients for grocery delivery
Step 1
To your slow cooker add the chuck roast, rotel, beef stock, taco seasoning and garlic. Stir and cook on HIGH for 4 hours or LOW for 8-9 Hours.
Step 2
The chuck roast will be done when tender and easily shreddable. Remove the chuck roast to a bowl along with some of the cooking liquid and shred.
Step 3
Place ¼ cup of the shredded beef in a flour tortilla, fold in the sides and roll it up. Repeat until all the shredded beef has been used.
Step 4
Add enough vegetable oil to a cast iron pan at least 3 inches deep. Heat the oil over medium high heat until it reaches a temperature of 350℉.
Step 5
Fry the chimichangas in batches on both sides for 3-4 minutes or until golden and crispy. (if the chimichangas are opening or falling apart, use tooth picks to hold them together while you’re frying them)
Step 6
Let cool for a few minutes before serving. Serve with spanish rice, cilantro, refried beans, salsa, sour cream and lime wedges. Enjoy!
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