Burrito Ranchero Dutch Oven Recipe

1 3lb chuck roast
2 Tbsp chili powder
1 tsp crushed garlic
1 tsp oregano
1/4 tsp cumin
1 green chile, seeded and chopped
2 onions, chopped
1 large can diced tomatoes, undrained (28 oz)
1 large can chili beans, drained (30 oz)
2 1/2 Tbsp quick-mix flour
3 Tbsp water
12 soft flour tortillas
1 cup cheddar cheese, shredded
1/2 cup sour cream

Heat dutch oven to 375 degrees for Frying.
Brown beef on all sides.
Add chili powder, garlic, oregano, cumin, chile, onion, and tomatoes with juices.
Stir and heat to boiling.
Cover, reduce heat to 250 degrees, and Roast 2.5 hours until meat nearly falls apart.
Remove meat from dutch oven to extra pot with lid, leaving liquids behind.

Mix flour and water in a small bowl and then stir into dutch oven.
Add chili beans.
Heat to boiling while stirring.
Reduce heat to 250 degrees and Simmer 10 minutes.

While beans are simmering, shred the meat.

When beans are done, put a spoon of beans and a spoon of meat in each tortilla.
Roll the tortilla, top with cheese, sour cream, taco sauce, or guacamole as desired.

Makes about 12 burritos.