Trim the visible fat from the chuck roast and without adding any liquid or seasoning place the meat in a crock pot. Cover with lid, cook on low for 8-10 hours or high for 4-5 hours. (Check manufactures guide to crock pot.) When the roast has cooked the allowed time, using a slotted spoon, place the beef on a platter. The beef will shred easily. Set aside. Strain the liquid in the crock pot into a small bowl. I use a 2-cup glass container for this. Place this liquid in the freezer for an hour or the refrigerator overnight. The fat will rise to the top and harden which makes it easy for removal. After removing the fat from the juices, add enough water to make 2 cups. This will be used for making the enchilada sauce.
In a medium sized pot, heat the oil and saute the garlic until lightly golden and fragrant. Do not burn (makes it taste bitter when burned). Add the flour and whisk it, cooking it a minute or two longer.
Stir in chili powder, gradually add the broth and tomato sauce. Add the cumin, oregano, and salt. Bring to a boil and then reduce heat to a simmer. Cook for 15 minutes. You will have almost 4 cups of sauce.
Add about 1 cup of the sauce to the shredded meat. Stir until the meat is evenly coated with the sauce.
At this point the meat and sauce may be refrigerated and the burritos may be assembled thirty minutes prior to serving. Using your microwave, heat the meat and sauce separately before proceeding. By heating your ingredients before rolling the burritos, it will shorten the baking time.
Preheat the oven to 375 degrees
Place 1/2 cup of the sauce in the bottom of a casserole dish. Lay a few tortillas at a time on your work surface. Place about 1/4 to 1/3 cup meat filling on one end of tortilla. Fold in the sides of the tortilla and roll to enclose the filling. Lay them seam side down in the casserole dish with the sauce. You may make them all at once, at this time or fill only the number of burritos you will be serving.
Spoon plenty of sauce over the burritos and spread the shredded cheese over the sauce.
Bake for 15-20 minutes until bubbly, hot and cheese is melted.
Serve with chopped scallions, jalapeno pepper and sour cream garnishes.
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|Serving Size: 1 Serving (359g)|
|Recipe Makes: 8|
|Calories from Fat: 615 (71%)|
|Amt Per Serving||% DV|
|Total Fat 68.4g||91 %|
|Saturated Fat 33.7g||168 %|
|Monounsaturated Fat 25.9g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 209.4mg||64 %|
|Sodium 1277.9mg||44 %|
|Potassium 805.8mg||21 %|
|Total Carbohydrate 9.9g||3 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 7.5g|
|Protein 51.9g||74 %|
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Calories per serving: 861
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