Crock-Pot Shredded Beef Burritos
I’m not sure there’s anything easier than this crock-pot shredded beef.
This recipe is a variation from one taught to me by a friend’s mom while we were on a ski trip in Big Bear in the 80’s. Thank you, Mrs. Loftus!
She cooked the roast on the stove top and added more seasonings. I’ve found the jarred salsa has all the seasonings I need. If I want things spiced up a bit, I handle that with add-ins such as onions, cilantro, cheese, sour cream, salsa, olives, tomatoes, etc.
To stretch this shredded beef even further, you can always add refried beans to the burritos!
Enjoy!
Crock-Pot Shredded Beef Burritos
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| Serves | 8 |
| Prep time | 2 minutes |
| Cook time | 8 hours |
| Total time | 8 hours, 2 minutes |
| Meal type | Main Dish |
| Brought to you by | The Recipe Wench |
Ingredients
- 3 Pounds Tri-Tip roast (you can substitute with chuck, brisket, sirloin or bottom round)
- 2 Cups of your favorite jarred salsa (I had Pace Picante sauce available -- it worked really well)
- tortillas, cheese, sour cream (and any other throw-ins that you like with your burrito)
- salt and pepper
Note
I like the Tri-Tip cut because it is very lean -- no waste. I tried this once searing the meat before placing in the crock-pot. The second time I skipped the searing step and it didn't seem to make a difference. When the roast is finished, I save the delicious juices for use in soups and stews.
Directions
| Step 1 | |
| Season roast with salt and pepper. Place in the crock-pot. Add salsa. Cover and cook on low for 8-10 hours or until meat pulls apart easily. | |
| Step 2 | |
| Remove roast from crock-pot. Shred. Fill tortillas with meat, cheese, sour cream and whatever else you like in your burrito. Fold and enjoy! | |
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