Crock Pot Shredded Beef for Chimichangas
Turn dinner into a fiesta with this melt-in-your-mouth Crock Pot Shredded Beef for Chimichangas! This recipe combines the ease of slow-cooking with the bold flavors of cumin, chili powder, and paprika, infusing tender beef chuck roast with a savory, spiced blend alongside garlic, onions, and diced tomatoes with green chilies. After 8 hours of slow cooking, the beef becomes irresistibly juicy and shreddable, ready to transform into golden, crispy chimichangas. Wrapped in tortillas with melty shredded cheese and fried to perfection, these chimichangas are perfect for serving with guacamole, sour cream, or your favorite salsa. Whether you're meal-prepping or hosting a Tex-Mex night, this recipe combines minimal prep with maximum flavor for a satisfying crowd-pleaser.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 1 cup Beef broth
- 1 can Diced tomatoes with green chilies (such as Rotel)
- 1 large Onion, finely chopped
- 3 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Vegetable oil
- 10 large Tortillas
- 2 cups Shredded cheese (cheddar or Mexican blend)
- 2 cups Vegetable oil (for frying)
Instructions
Heat a large skillet over medium-high heat and add 1 tablespoon of vegetable oil.
Season the beef chuck roast with salt and pepper. Sear the roast on all sides in the hot skillet until browned (about 2-3 minutes per side).
Place the seared beef into the crock pot.
Add the beef broth, diced tomatoes with green chilies, chopped onion, minced garlic, cumin, chili powder, and paprika to the crock pot.
Cover the crock pot and cook on low heat for 8 hours or until the beef is fork-tender and easy to shred.
Once cooked, use two forks to shred the beef directly in the crock pot or remove it to a cutting board to shred, then return it to the crock pot. Mix the shredded beef with the juices to coat evenly.
For the chimichangas, lay a large tortilla flat and place about 1/3 cup of shredded beef in the center. Sprinkle with shredded cheese.
Fold the sides of the tortilla inwards, then roll up tightly into a burrito shape.
Heat 2 cups of vegetable oil in a deep skillet or heavy-bottomed pot until it reaches 350°F (175°C).
Carefully place the chimichangas seam-side down into the oil, using tongs if needed. Fry 2-3 chimichangas at a time until golden brown and crispy, about 2-3 minutes per side.
Remove the chimichangas from the oil and place them on a paper towel-lined plate to drain any excess oil.
Serve hot with your favorite toppings, such as guacamole, sour cream, salsa, or a sprinkle of fresh cilantro.
Nutrition Facts
Calories |
1291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.8 g | 139% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 1142 mg | 50% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 3.8 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 324 mg | 25% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 697 mg | 15% | |
*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.
