Chimichangas

*From the kitchen of Katie Hancock

I was experimenting one day, and ended up with this. Now it is a family favorite.

1 large boneless beef eye round roast, or whatever roast you have on hand
1 can tomato paste
1 small can of diced green chilies
2 Tbs. vinegar
1 Tbs. cumin
1 tsp. chili powder
1 Tbs. salt
1 tsp. each pepper, onion powder, and garlic powder
2 tsp. oregano
16 oz. jar of salsa
tortilla wraps

Place roast in large crock-pot. Combine rest of ingredients, except salsa and wraps. Rub onto roast. Cook on low until roast is done. Shred roast and mix with salsa. Place in tortilla wrappers and fry. Serve with cheese or other toppings. Makes about 12 burrito size or 20 taco size chimichangas.