1. Season the chuck roast generously with salt and pepper. For best results, dry it out in the fridge overnight.
2. Let the seasoned chuck roast come to room temperature.
3. Cook the chuck roast low and slow in a 325°F oven for approximately 3-4 hours, or until its internal temperature reaches 200°F.
4. Once cooked, wrap the roast and let it rest for another hour.
5. Pull the roast apart, chop it, and crisp it up in its own rendered fat.
6. To assemble the breakfast burrito, combine the crispy chuck roast with corn + jalapeño relish, a fried egg, guacamole, salsa roja, tomatillo salsa, cheese, banana peppers, and hot sauce.
7. Roll up all the ingredients in a tortilla to create a 'fatty' breakfast burrito.
