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!