Trim roast of all fat and cut into large chunks, say 1 by 3 inches. In a large frying pan, heat 1 tablespoon of vegetable oil over medium high heat. Brown the meat.
You may have to turn the heat up when you first add the meat. As the pieces brown, remove them and place in a stock pot.
Place the next 8 ingredients in the stock pot. Cook on low heat,simmer with the lid on, for 2 1/2 hours.
Remove the roast chunks and place on cutting board and shred the meat with two forks. Place the shredded beef back into the pot with the juice and keep warm.
In a frying pan, heat 1 1/2 inches of vegetable oil to medium high heat. Heat two flour tortillas (fajita or regular size) in the microwave for 35 seconds on low. You want to heat the tortillas so they are soft enough and they won’t break when folding.
(serves 6 to 8 people or 14 to 15 chimichangas)
3lb. chuck roast, trimmed of all visible fat
1 can diced tomato with basil, garlic and oregano
1 green bell pepper, chopped
1 red onion, finely chopped
1 cup OKANAGAN SPRING ORIGINAL LAGER
1 1/2 cups beef or chicken broth
5 cloves garlic, minced
1 – 4.oz. can diced green chile
1 tsp. oregano
16 flour tortillas, fajita or regular size
vegetable oil for frying
1 lb. of shredded mild cheddar or Mexican cheese blend