Ingredients:2 pounds boneless beef chuck roast1 jar Hatch Chile Colorado1 teaspoon beef bouillon granules2 cloves garlic, minced1/2 cup diced onionSalt and pepper, to taste1/2 cup heavy cream1 tablespoon flour3 tablespoons water8 (8-inch) flour tortillas1 cup shredded Monterrey jack cheese2-3 tablespoons chopped fresh cilantroOptional toppings: sour cream, pico de gallo, guacamoleDirections:Lightly grease a slow cooker. Cut roast into 3-4 chunks and add to slow cooker, along with chile Colorado, bouillon granules, garlic, and onion.Cover and cook on low for 6-8 hours, or until meat is tender. Remove meat from slow cooker, leaving sauce, and shred with two forks. Season beef with salt and pepper, to taste. Set aside.Preheat oven to 400 degrees. Lightly grease a 9x13 in baking dish. Spread 1/3 cup of the sauce from the slow cooker in the bottom of the dish.Place 1 1/2 cups of sauce from the slow cooker into a medium saucepan. Whisk in cream. In a small bowl, whisk together flour and water. Whisk the flour mixture into the sauce. Bring to a simmer over medium heat. Season with salt and pepper, to taste. Simmer while you prepare the burritos.Divide the shredded beef evenly between the tortillas. Roll up and place seam side down in the prepared baking dish.Pour the sauce over the burritos. Sprinkle with the cheese. Bake, uncovered, for about 20 minutes, or until cheese is melted and sauce begins to bubble.Sprinkle with cilantro before serving. Serve with sour cream, pico de gallo and guacamole, if desired.Click here for Hatch Chile Colorado