Crock Pot Shredded Beef Burritos
Get ready to elevate your weeknight dinner game with these irresistible Crock Pot Shredded Beef Burritos! This slow-cooked masterpiece combines tender, seasoned beef chuck roast with a harmonious blend of chili powder, cumin, smoked paprika, and oregano for an explosion of flavor in every bite. After simmering for hours in a rich broth and tomato paste sauce, the beef becomes mouthwateringly tender and easy to shred. Wrapped in warm flour tortillas and loaded with melty cheese and your favorite toppings—like guacamole, salsa, or sour cream—these burritos are the perfect customizable meal for the whole family. With minimal prep and a set-it-and-forget-it cooking style, this recipe is ideal for busy days without sacrificing big, bold flavors. Perfectly comforting, versatile, and freezer-friendly, these crock pot burritos are guaranteed to be a hit!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 8 large tortillas flour tortillas
- 2 cups shredded cheese
- optional toppings of choice (e.g., sour cream, salsa, guacamole, lettuce)
Instructions
Set a large skillet over medium-high heat and add the olive oil.
Season the beef chuck roast on both sides with 1 teaspoon of salt and 0.25 teaspoons of black pepper.
Sear the roast in the skillet for 2-3 minutes per side until a golden crust forms, then remove and set aside.
In the same skillet, add the diced onion and cook until softened, about 3-4 minutes. Stir in the garlic and cook for an additional minute.
Transfer the seared beef and cooked onion/garlic mixture to the Crock Pot.
In a small bowl, whisk together the beef broth, tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, and remaining salt and pepper.
Pour the broth mixture over the beef in the Crock Pot.
Cover the Crock Pot and cook on LOW for 8 hours or on HIGH for 4-5 hours, or until the beef is tender and easily shredded with a fork.
Once cooked, use two forks to shred the beef directly in the Crock Pot. Stir the shredded beef to mix it with the flavorful cooking juices.
Warm the flour tortillas in the microwave or on a skillet.
Spoon the shredded beef onto each tortilla and top with cheese and your favorite toppings of choice, such as sour cream, salsa, guacamole, or lettuce.
Fold the tortillas around the filling to create burritos and serve immediately.
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 17.5 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1167 mg | 51% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 1.3 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 337 mg | 26% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 420 mg | 9% | |
*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.
