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Shredded Beef Burritos

These Shredded Beef Burritos are loaded with tender, slow-cooked beef, fluffy rice, hearty beans, and melted cheese, all wrapped in a warm flour tortilla. Perfect for lazy dinners or meal prep, this comforting recipe is a delicious way to use leftover roast beef recipes or transform simple ingredients into a satisfying family meal. Juicy, flavorful, and freezer-friendly, these burritos are guaranteed to become a weekly favorite.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 Burritos
Ingredients Method Notes

Ingredients
  

  • For the Shredded Beef
  • 2 lbs beef chuck roast
  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 1 cup beef broth
  • 1 cup salsa
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • For the Burritos
  • 6 large flour tortillas
  • 1 ½ cups cooked rice
  • 1 cup black beans drained and rinsed
  • 1 ½ cups shredded cheddar or Mexican blend cheese
  • ½ cup sour cream optional
  • Fresh cilantro optional
  • Sliced jalapeños optional

Method
 

  1. Sear the Beef
  2. Heat olive oil in a skillet over medium-high heat. Season chuck roast with salt and pepper. Sear on all sides until browned (about 3–4 minutes per side).
  3. Slow Cook
  4. Transfer beef to a slow cooker. Add onion, garlic, beef broth, salsa, cumin, and chili powder. Cover and cook on low for 7–8 hours or high for 4–5 hours, until beef is fork-tender.
  5. Shred the Beef
  6. Remove beef from the slow cooker and shred using two forks. Return shredded beef to the juices and stir to coat.
  7. Assemble Burritos
  8. Lay tortillas flat. Add rice, black beans, shredded beef, and cheese. Top with sour cream, cilantro, or jalapeños if desired.
  9. Roll & Toast (Optional)
  10. Fold in the sides and roll tightly. For crispy burritos, heat a skillet over medium and toast burritos seam-side down for 2–3 minutes per side until golden brown.
  11. Serve warm.
  12. 🔥 Quick Shortcut Option
  13. If using leftover roast beef, shred and warm it in a skillet with salsa, cumin, and a splash of broth for 5–7 minutes before assembling.

Notes

Chuck roast works best for tender shredded beef.
Do not overfill burritos to prevent tearing.
Wrap tightly in foil for easy meal prep storage.
Store leftovers in the refrigerator for up to 4 days.
Freeze assembled burritos for up to 3 months. Reheat in oven at 350°F for 25–30 minutes.