Description
Slow Cooker Beef Burritos Recipe
Step-by-Step Guide
1. Season the beef. Pat a 2-3 pound chuck roast dry with paper towels. Generously season all sides with salt, pepper, and 1 tablespoon of taco seasoning.
2. Sear the beef. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes per side until a deep brown crust forms.
3. Assemble the slow cooker. Place the seared roast in your slow cooker. Add 1 diced onion, 3 minced garlic cloves, 1 cup of beef broth, and a 10-ounce can of diced tomatoes with green chiles (like Rotel).
4. Cook. Cover and cook on LOW for 8 hours or on HIGH for 5-6 hours, until the beef is fork-tender and shreds easily.
5. Shred and thicken. Remove the beef to a bowl and shred it with two forks. If the cooking liquid is too thin, pour it into a saucepan and simmer for 10-15 minutes to reduce, or thicken with a cornstarch slurry. Mix the reduced sauce back with the shredded beef.
6. Assemble burritos. Warm large flour tortillas. Fill each with the shredded beef, cooked rice, black beans, shredded cheese, and any other desired fillings. Fold in the sides and roll tightly.
Serving Suggestions
Serve these hearty burritos immediately, or for a crispier texture, heat a skillet with a little oil and pan-fry each burrito seam-side down for 2-3 minutes until golden. Top with classic garnishes like fresh pico de gallo, cool sour cream, creamy guacamole, and a squeeze of lime. For a complete meal, pair with a simple side of Mexican rice, a crisp green salad with cilantro-lime dressing, or a bowl of tortilla chips and chunky salsa.
How-to Summary
Season and sear a chuck roast, then slow cook it with onions, garlic, broth, and tomatoes until tender. Shred the beef and optionally thicken the cooking liquid. Assemble burritos by filling warm tortillas with the beef, rice, beans, and cheese, then rolling them tightly. Serve immediately with your favorite toppings or pan-fry for a crispy finish.
Frequently Asked Questions
Can I use a different cut of beef? Yes. Chuck roast is ideal for shredding, but brisket or short ribs also work well. Avoid lean cuts like sirloin, as they can become dry.
Can I make this recipe without searing the meat first? You can skip searing, but it adds a deep, rich flavor (the Maillard reaction) that significantly enhances the final dish. It’s highly recommended.
How can I make the beef spicier? Add a diced jalapeño to the slow cooker, use a hot variety of diced tomatoes with chiles, or mix in 1-2 teaspoons of chipotle powder with the initial seasoning.
How do I store and reheat leftovers? Store assembled burritos wrapped tightly in foil in the fridge for up to 3 days. Reheat in the oven at 350°F for 20 minutes, or in the air fryer for 8-10 minutes. You can also freeze them for up to 3 months.
Can I cook this on high heat to save time? Absolutely. Cooking on HIGH for 5-6 hours will yield tender beef. However, the LOW setting for 8 hours often results in slightly more tender meat as the collagen breaks down more gradually.
Common Mistakes to Avoid
Avoid overfilling the tortillas, which makes them difficult to roll and likely to burst. Do not skip the step of warming your tortillas before assembling, as cold tortillas crack and tear. Be cautious with salt if using a seasoned broth or canned tomatoes. Finally, do not add dairy products like sour cream or cheese to the slow cooker during cooking—only add them during assembly to prevent curdling.
Conclusion
This Slow Cooker Beef Burritos recipe is the ultimate solution for a flavorful, satisfying meal with minimal hands-on effort. The slow cooker transforms an affordable cut of beef into incredibly tender, deeply seasoned filling perfect for a customizable dinner. Whether you serve them soft and saucy or give them a crispy pan-fried finish, these burritos are guaranteed to become a family favorite. Prepare the beef ahead of time for an easy weeknight assembly, and enjoy the rich, comforting results.