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Slow Cooker Mexican Shredded Beef Burritos
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Forks
  • Skillet

Ingredients
  

  • 2 pounds beef chuck roast
  • 1 medium onion, sliced
  • 4 cloves garlic, minced
  • 1 (10-ounce) can diced tomatoes with green chilies
  • 1/2 cup beef broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 large flour tortillas
  • 1 cup cooked rice
  • 1 cup shredded cheddar cheese

Instructions
 

  • Place the beef chuck roast in the slow cooker and add the sliced onion and minced garlic around it.
  • Pour the can of diced tomatoes with green chilies and the beef broth over the meat.
  • Sprinkle the chili powder, cumin, smoked paprika, salt, and black pepper evenly across the top.
  • Cover and cook on low for 8 hours until the beef shreds easily with two forks.
  • Shred the beef directly in the slow cooker and stir it into the juices to absorb flavor.
  • Warm the flour tortillas, then fill each one with a portion of the shredded beef, cooked rice, and shredded cheddar cheese.
  • Fold the sides of the tortilla inward and roll tightly to form each burrito.

Notes

Leftovers reheat well in a skillet over medium heat with a splash of the cooking juices to keep the beef moist. If you prefer a milder flavor, drain some of the liquid from the tomatoes before adding them. The burritos also hold up nicely for lunch the next day when wrapped in foil.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Forks, Skillet