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Shredded Beef Burritos

Shredded Beef Burritos

A delicious slow cooked chuck roast with flavors of cumin and chipotle and loaded up with beans, sour cream, lettuce, cheese and tomato in a tortilla!
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Prep Time 5 minutes
Cook Time 20 minutes
Slow Cooker Time 10 hours
Servings 6

Ingredients
  

  • 6-8 Extra Large Burrito Tortillas
  • 2 cup Sour Cream
  • 1 cup Iceberg Lettuce shredded
  • 2 cup Cheddar Cheese finely shredded
  • 1 28oz can Whole Pinto Beans drained
  • 1 15oz can Petite Cut Tomatoes
  • 1 tsp Cumin
  • 1 tsp Chili Powder

For the Shredded Beef

  • 3 lb Chuck Roast
  • 1 28oz can Crushed Tomatoes
  • 1 12oz can Chipotle Peppers in adobo minced
  • ½ cup Orange Juice
  • ¼ cup Lime Juice
  • 2 cup Beef Broth
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tbsp Cumin
  • 1 tbsp Garlic Powder
  • 1 tbsp Dried Minced Onion

Instructions
 

  • Add chuck roast to slow cooker. Combine remaining shredded beef ingredients in a bowl and pour evenly over top of roast. Secure lid and cook on low for 10 hours (high for 5hours).
  • In the last 30 minutes of cook time, remove lid. Remove bones (if present), then use tongs to pull and shred the meat. Mix back into the sauce and re-secure lid for remainder of cook time.
  • In a sauce pan over medium heat, add pinto beans, tomatoes, cumin and chili powder. Stir to combine and let simmer until beef is ready.
  • Lay tortilla out on flat surface. Add a portion of beans, topped with shredded beef. Next add cheese, lettuce and then sour cream. Fold in the sides of the tortilla first. Then roll up from the bottom to the top.
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