Chimichangas

3 to 5 lb chuck roast
1 (10 oz picante sauce)
3 Tbsp shortening
4 Tbsp flour
Large flour tortillas

Toppings:
Lettuce
Tomatoes
Olives
Salsa
Cheese
Sour Cream

Cook roast on High for 6-7 hours or Low for 12 to 14 hours in a crock pot.  Cool and shred.  Melt shortening.  Add other ingredients; cook for 1 minute.  Stir in a little juice from the meat.  Cook until thick.  Place 1/3 cup of meat mixture in center of tortilla (I like to add cheese at this point too); fold sides in, top over, and place seam side down in a well buttered 9x13 inch pan.  Butter the top of of each chimichanga.  Bake at 500 degrees for 8 to 11 minutes (until lightly browned & crispy on top).  Garnish with toppings.