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Crockpot Shredded Beef Burritos Recipe

Emily Carter
A slow-cooked, spiced beef filling wrapped in warm tortillas, topped with cheese, salsa, and all your favorite extras.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 servings
Calories 550 kcal

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.
This Crockpot Shredded Beef Burrito recipe makes dinner ridiculously easy—because no one has time to babysit a stove. Just throw it in, walk away, and come back to burrito perfection.