Crock Pot Beef for Burritos
Transform your next burrito night with this flavorful Crock Pot Beef for Burritos recipe, a perfect blend of tender, slow-cooked beef and bold Tex-Mex spices. Made with a hearty beef chuck roast, aromatic garlic and onions, and a savory mix of beef broth, tomato paste, and canned tomatoes with zesty green chilies, this dish is as easy as it is delicious. Eight hours of effortless slow-cooking infuses the beef with the rich flavors of cumin, chili powder, and oregano, making it incredibly juicy and melt-in-your-mouth tender. Simply shred the beef and load it into warm tortillas with your favorite toppings—think gooey cheese, crisp lettuce, tangy salsa, or creamy guacamole—for a crowd-pleasing dinner the whole family will love. With minimal prep, this make-ahead recipe is perfect for busy weeknights or meal prepping. Whether you're planning a taco night or building the ultimate burrito, this crock pot beef is the easy, flavorful foundation you’ll keep coming back to!
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Recipe Information
Ingredients
- 2 lbs Beef chuck roast
- 1 Yellow onion
- 3 Garlic cloves
- 1 cup Beef broth
- 2 tbsp Tomato paste
- 1 can (10 oz) Canned diced tomatoes with green chilies
- 2 tsp Ground cumin
- 1 tsp Chili powder
- 1 tsp Oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Vegetable oil
Instructions
Trim any excess fat from the beef chuck roast. Cut the roast into 4 large pieces for easier handling.
Season the beef pieces generously with salt and black pepper on all sides.
Heat the vegetable oil in a large skillet over medium-high heat. Sear the beef pieces on all sides until browned, about 2 minutes per side. Transfer the beef to the crock pot.
Peel and dice the onion. Peel and mince the garlic cloves.
In the same skillet used for searing the beef, add the diced onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds. Transfer the onion and garlic mixture to the crock pot.
To the crock pot, add the beef broth, tomato paste, canned diced tomatoes with green chilies (undrained), ground cumin, chili powder, oregano, and the remaining salt. Stir gently to combine the ingredients around the beef.
Cover the crock pot with its lid and cook on LOW for 8 hours or on HIGH for 4-5 hours. The beef should be tender enough to shred easily with a fork.
Once the beef is cooked, remove the pieces from the crock pot and shred them using two forks. Return the shredded beef to the crock pot and stir to coat it in the cooking liquid.
Taste and adjust seasoning if necessary. Serve the beef warm in tortillas with your favorite burrito toppings, such as shredded cheese, lettuce, sour cream, guacamole, or salsa.
Nutrition Facts
Calories |
2569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.4 g | 252% | |
| Saturated Fat | 74.9 g | 374% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 4399 mg | 191% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 15.4 g | ||
| Protein | 172.5 g | 345% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 3656 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
