Description
Flavor-packed and melt-in-your-mouth tender, these slow cooker beef burritos are the ultimate set-it-and-forget-it meal—perfect for busy days and big appetites.
Ingredients
Scale
- 1 kg beef chuck roast
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 packet taco seasoning
- 1 cup beef broth
- 1 can (400g) diced tomatoes
- 1 tablespoon tomato paste
- 8 large flour tortillas
- 1½ cups shredded cheddar cheese
- 1 cup cooked rice
- 1 can (400g) black beans, drained and rinsed
- Optional toppings: sour cream, salsa, avocado, chopped cilantro
Instructions
- Place sliced onion and garlic in the bottom of the slow cooker.
- Rub beef chuck roast with taco seasoning and place on top of the onions.
- Add beef broth, diced tomatoes, and tomato paste. Cover and cook on low for 8 hours or high for 4-5 hours.
- Once cooked, shred the beef with two forks in the slow cooker juices.
- Warm tortillas and layer with cooked rice, black beans, shredded beef, and cheese.
- Roll up burritos and serve with your favorite toppings.
- Optional: Place assembled burritos in a baking dish, sprinkle with cheese, and broil for 5 minutes for a melted finish.
Notes
Leftover beef can be stored in the fridge for up to 3 days or frozen for later. Great for meal prep!
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 burrito
- Calories: 620
- Sugar: 4g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 42g
- Cholesterol: 95mg
Keywords: slow cooker, beef burritos, shredded beef, easy dinner