Crock-Pot Shredded Beef Burritos
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 |
This shredded beef has to be the easiest recipe ... ever. Add salsa while the roast is in the crock-pot and the finished product is seasoned perfectly. Wrap in a tortilla, add whatever throw-ins you like and enjoy!
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! | |
