In a large skillet with a tight fitting lid, heat olive oil over medium heat. Add garlic and cook 1-2 minutes, until fragrant and golden.
Add beef chuck roast pieces and beef broth. Bring to a boil then reduce heat to low and simmer 6-8 hours, until meat is very tender.
Shred or pull meat in pot. Add chiles, enchilada sauce, and salt and pepper to taste.
Increase heat to medium high and simmer 8-10 minutes, until sauce is reduced and thickened.
Heat tortillas then fill with beef mixture. Roll and serve.
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Serves: 5 burritos 
