Crockpot Shredded Beef Burritos Recipe
This Crockpot Shredded Beef Burrito recipe is what happens when you let your slow cooker do all the hard work. Juicy, fall-apart beef, rich spices, and bold flavors come together inside a warm tortilla. No standing over the stove, no complicated steps—just dump, wait, and eat. Whether you want a weeknight dinner, meal prep, or a game-day feast, this burrito is your new best friend. You get all the satisfaction of a slow-cooked, flavor-packed meal with almost zero effort. No excuses—just grab a tortilla and dig in.
Crockpot Shredded Beef Burritos Recipe
A slow-cooked, spiced beef filling wrapped in warm tortillas, topped with cheese, salsa, and all your favorite extras.
Ingredients
For the Beef Filling:
- 2 lbs 900g beef chuck roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon oregano
- 1 cup beef broth
- 1 tablespoon tomato paste
- 2 tablespoons lime juice
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup salsa or canned diced tomatoes with green chilies
For the Burritos:
- 6 large flour tortillas
- 1 cup shredded cheese cheddar, Monterey Jack, or a mix
- 1 cup cooked rice optional
- ½ cup sour cream
- ½ cup guacamole
- ½ cup chopped cilantro
Instructions
Step 1: Season & Sear the Beef
- Rub the beef with salt, pepper, cumin, paprika, chili powder, garlic powder, and onion powder.
- Heat olive oil in a pan over medium-high heat.
- Sear the beef for 2-3 minutes per side until browned.
- Place the beef in the Crockpot.
Step 2: Build the Flavor Base
- Add diced onions, garlic, and tomato paste on top of the beef.
- Pour in beef broth, salsa, and lime juice.
- Sprinkle oregano over everything.
- Cover and cook on LOW for 8 hours or HIGH for 4 hours.
Step 3: Shred the Beef
- Use tongs or forks to shred the beef inside the slow cooker.
- Stir the meat into the juices to soak up all the flavor.
- Step 4: Assemble the Burritos
- Lay out the tortillas and spread a spoonful of rice (if using).
- Add a generous portion of shredded beef.
- Top with shredded cheese, sour cream, guacamole, and cilantro.
Step 5: Wrap & Serve
- Fold the sides of the tortilla inward and roll tightly.
- For extra crunch, toast the burritos in a dry pan for 2 minutes per side.
- Serve hot with salsa and more toppings.
Notes
Nutritional Information (Per Burrito)
- Calories: ~550
- Total Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 40g
Vitamins & Minerals (Per Burrito)
- Vitamin B12: 30%
- Iron: 25%
- Calcium: 20%
- Vitamin A: 18%
- Magnesium: 15%
Pro Tips for the Best Shredded Beef Burritos
- Sear the beef first to lock in flavor.
- Use chuck roast for the juiciest, most tender texture.
- For extra smoky flavor, add a teaspoon of chipotle powder.
- Toast the burritos in a pan for a crispy exterior.
- Serve with extra lime wedges for a fresh kick.
