In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Season the beef chuck roast with salt and black pepper, then sear on all sides until browned, about 5-7 minutes.

Add Aromatics

Add minced garlic and chopped onion to the pot. Sauté for an additional 2-3 minutes until the onions are translucent.

Season the Meat

Sprinkle cumin and chili powder over the beef, stirring to coat evenly.

Add Broth

Pour in 2 cups of beef broth, bring to a simmer, cover, and reduce heat to low. Cook for 2-3 hours, or until the beef is tender and easily shredded.

Sauce Preparation

Blend the Sauce

In a blender, combine 1 cup of tomato sauce, 2 chipotle peppers, and 2 tablespoons of lime juice. Blend until smooth, then set aside.

Burrito Assembly

Shred the Beef

Once the beef is cooked, remove it from the pot and shred it using two forks. Return the shredded beef to the pot and stir to combine with the juices.

Prepare Tortillas

Warm the large flour tortillas in a skillet or microwave until soft and pliable.

Assemble the Burritos

Place a generous portion of the shredded beef in the center of each tortilla. Top with shredded cheese, sour cream, chopped cilantro, and sliced jalapeños if desired.

Wrap the Burritos

Fold in the sides of the tortilla and roll it up tightly from the bottom to secure the filling.

Serve

Drizzle the blended sauce over the burritos before serving, or serve it on the side for dipping.