I’m Making Shredded Beef for Chimichangas and I Want to “Change to Crock Pot” Directions?!?

Question by ~Susakins Makoozakins~:
I’m Making Shredded Beef for Chimichangas and I Want to “Change to Crock Pot” Directions?!?
OK Here is the RECIPE for it. I want to know if I should OMIT the broth, water or anything else in this since I want to cook it in the Crock Pot Instead?!?

Shredded Beef Chimichangas –

.INGREDIENTS
2 pounds boneless beef chuck roast, trimmed of fat
1/4 cup water
1 1/2 cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 teaspoon ground cumin

..DIRECTIONS
1.Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.
2.Preheat oven to 500 degrees F (260 degrees C). BLAH BLAH BLAH
etc…..

Thanks in Advance!!!!!
Thanks Major Eyeswater – Thats what I was thinking too…