Chuck roast slow cooked in a homemade enchilada sauce then wrapped in flour tortillas with refried beans then topped with cheddar cheese and baked until gooey and delicious.
Heat the oil in a saucepan over medium heat. Stir in the flour, chili powder, cumin, garlic powder, and salt until well combined. Pour in the chicken broth while stirring and cook, stirring often, until thickened and smooth, about 3 minutes.
Add the beef and sauce into a 4-qt slow cooker and stir to combine. Cover the slow cooker and cook on LOW for 7 to 8 hours or until beef is fall apart tender.
Preheat the oven to 475°F.
Transfer the beef from the slow cooker to a bowl using a slotted spoon keeping the sauce in the slow cooker and shred the beef using the back of a fork, set aside. Use a fat separator or slowly skim the top of the sauce with a spoon to remove any fat.
Spread a small amount of sauce on the bottom of a 9x13 baking dish. Lay out the tortillas flat. Divide the beef and refried beans evenly down the center of the tortillas then fold and roll the tortillas into burritos and place them seam side down in the baking dish. Ladle the reserved sauce over top of the burritos then sprinkle the cheddar cheese on top. Bake in the preheated oven until cheese is bubbly, about 10 minutes.
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