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.
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.
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.
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℉.
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)
Let cool for a few minutes before serving. Serve with spanish rice, cilantro, refried beans, salsa, sour cream and lime wedges. Enjoy!
Notes
The chimichangas can be baked. Preheat the oven to 350℉ and lay the chimichangas out on a baking sheet with parchment paper. Bake for 10-12 minutes. or until golden and crispy.
Store in the refrigerator for up to 3 days in an airtight container.
Reheat in the oven or air fryer.
You can add rice or beans to the chimichangas before you roll them.