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Shredded Beef Burritos

Shredded Beef Burritos Recipe

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Prep Time 20 minutes
Cook Time 8 hours 5 minutes
Total Time 8 hours 25 minutes
Servings: 8 servings
Calories: 600
Ingredients Method Notes

Ingredients
  

  • 3 lb chuck roast
  • 1 tbsp olive oil
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup low-sodium beef broth
  • Juice of 1 lime
  • 8 large flour tortillas
  • 2 cups cooked white rice
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup shredded cheddar or Monterey Jack cheese
  • 1/2 cup sour cream
  • Salsa and guacamole for serving

Method
 

  1. Heat oil in a large skillet over medium-high heat. Season roast with salt and pepper, sear for 4 minutes per side, then transfer to a slow cooker.
  2. Mix the cumin, smoked paprika, chili powder, garlic powder, and onion powder. Rub over the beef, then pour the broth and lime juice around it. Cover and cook on low for 8 hours.
  3. Transfer beef to a baking sheet, shred with two forks, and spread into an even layer. Spoon 1/4 cup of the cooking liquid over the top and broil on high for 3 to 5 minutes until crispy.
  4. Warm tortillas in a dry skillet or over a gas flame until pliable and lightly charred.
  5. Fill each tortilla with rice, beans, beef, cheese, and sour cream. Add salsa and guacamole, then roll up tightly and serve.

Notes

Leftover shredded beef is great in quesadillas or on nachos. For a smokier kick, swap half the smoked paprika for chipotle powder. If you’re short on time, the Instant Pot method in the FAQ works well too.