Beef chuck roast slow cooked in a homemade enchilada sauce then wrapped in flour tortillas with refried beans and topped with cheddar cheese then baked until gooey and delicious.
Heat the oil in a large saute pan over medium heat.
Stir in the flour, chili powder, cumin, garlic powder, and salt until well combined then pour in the water broth while stirring and cook, stirring often, until thickened and smooth, about 3 minutes.
Add the beef and sauce into a 4-quart slow cooker and stir to combine.
Cover the slow cooker and cook on LOW for about 7 hours or until the beef is very tender.
Preheat the oven to 475°F.
Transfer the beef from the slow cooker to a plate using a slotted spoon, keeping the sauce in the slow cooker.
Use two forks to shred the beef then set aside.
Slowly skim the top of the sauce with a spoon to remove any excess fat off the top of the sauce.
Spread a small amount of the sauce on the bottom of a 9x13 baking dish.
Lay the tortillas out flat then divide the beef and refried beans evenly down the center of each of the tortillas then fold and roll the tortillas into burritos and place them seam side down in the baking dish.
Ladle the remaining 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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