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Easy Slow Cooker Shredded Beef Burritos for a Quick Dinner

Close-up of two halves of a beef burrito stuffed with shredded beef and melted cheddar cheese.
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Make tender, flavorful shredded beef for burritos using your slow cooker. This recipe delivers the best shredded beef for burritos with minimal effort, perfect for a quick dinner or freezer meals.

Ingredients

Scale
  • 3 lb beef chuck roast
  • 1 large onion, quartered
  • 1 cup beef broth
  • 1 (10 oz) can diced tomatoes and green chilies, undrained
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 large flour tortillas (for large flour tortillas recipe)
  • 2 cups shredded cheddar or Monterey Jack cheese
  • 1 cup refried beans (optional)

Instructions

  1. Place the beef chuck roast in the bottom of your slow cooker.
  2. Scatter the onion quarters over the beef.
  3. In a separate bowl, mix the beef broth, diced tomatoes and green chilies, chili powder, cumin, oregano, salt, and pepper. Pour this mixture over the beef.
  4. Cover and cook on low for 7 to 8 hours or on high for 4 hours until the beef is easily shredded.
  5. Remove the beef from the slow cooker and place it on a cutting board. Shred the beef using two forks. Return the shredded beef to the slow cooker and stir it into the remaining liquid to coat.
  6. Warm the large flour tortillas according to package directions, usually by wrapping them in a damp paper towel and microwaving briefly or heating them in a dry skillet.
  7. To assemble the burrito, lay a warm tortilla flat. Place a scoop of shredded beef down the center, followed by cheese and refried beans, if using.
  8. Fold in the sides of the tortilla, then roll tightly from the bottom up to create a secure wrap. This is how you roll the perfect burrito.
  9. Serve immediately with your favorite toppings, or wrap individually in foil for freezer friendly beef burritos.

Notes

  • For a spicier filling, add 1/2 teaspoon of cayenne pepper to the liquid mixture.
  • If you are short on time, use the Instant Pot beef burrito filling method: cook on high pressure for 60 minutes, then allow natural release for 15 minutes.
  • These make ahead beef burritos freeze well. Wrap tightly in plastic wrap and then foil before placing them in a freezer bag.
  • Use these spices for beef burritos to achieve an authentic beef burrito filling flavor.

Nutrition

Find it online: https://carlacooking.com/beef-burritos-slow-cooker-shredded-recipe/