Why You’ll Love This Recipe
This recipe is a total game changer for easy, flavorful meals. Here’s why it’s a favorite at my house:
- Just toss everything in the slow cooker and let it work its magic
- Fork-tender beef packed with flavor
- Great for meal prep and freezes like a dream
- Perfect for burritos, tacos, enchiladas—or even sandwiches
- Makes enough to feed a crowd (or have leftovers for busy nights!)
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and tasty variations!
Slow Cooker Shredded Beef for Burritos
Slow cooked shredded beef with diced chilies, taco sauce and spices is perfect for burritos, tacos, enchiladas and more!
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Servings: 8 -10 servings
Calories: 211kcal
Ingredients
- 1 4-5 pound chuck roast
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 3 cloves garlic minced
- 1 medium onion chopped
- 1 4 oz. can diced green chilis
- 1 16 oz. jar taco sauce
Instructions
- Place 1 4-5 pound chuck roast, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon chili powder, 1/4 teaspoon cayenne pepper, 3 cloves garlic, minced, 1 medium onion, diced, 1 4 oz. can diced green chilis and 1 16 oz. jar taco sauce into a lightly greased slow cooker. Cover and cook on high for 6-8 hours, or on low for 10-12 hours.
- Before serving, shred beef with a fork. Use in burritos, tacos, enchiladas or sandwiches!
Nutrition
Serving: 1g | Calories: 211kcal | Carbohydrates: 2g | Protein: 22g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 387mg | Potassium: 406mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 116IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!
Recipe Tips
- Prep Ahead. Rub the roast with spices the night before to amp up the flavor even more.
- Cook Low & Slow. Low for 10–12 hours gives you the most tender results, but high for 6–8 works in a pinch.
- Shred in the Juices. After shredding, stir the beef back into the slow cooker to soak up every drop of flavor.
- Make it Spicier. Add extra cayenne, jalapeños, or even a splash of hot sauce if you like things fiery!
- Leftover Hack. Pile leftovers on toasted buns, top with melty cheese, and drizzle with BBQ sauce for a leftover pot roast patty melt.
Storing & Freezing
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freeze: Cool completely, then freeze in portions for up to 3 months. Thaw in the fridge overnight.
- Reheat: Warm in a skillet or microwave with a splash of beef broth or extra taco sauce to keep it juicy.
Fun Variations to Try
- Barbacoa-Style: Add chipotle peppers in adobo and a splash of lime juice for smoky heat.
- Street Tacos: Serve in corn tortillas with diced onion, cilantro, and a squeeze of lime.
- Burrito Bowls: Skip the tortillas and build a bowl with Cilantro Lime Rice, black beans, and fresh salsa.
- Nachos: Pile on tortilla chips, add cheese, and bake. Top with guacamole, sour cream, and jalapeños!
7 comments
Susan Hainline
Made this today, husband loved it, i did double the spices and did a rub on roast night before. Will make again! Thank you.
Andrea
OMG! I tried to edit my comment and when it wouldn’t let me, I deleted it and posted another but now that I look, it’s not here!! What the heck???!!
Anyway, I had just wanted to say how much we loved this recipe at our house and thank you for posting it. My hubby said they were the best beef burritos he’s ever eaten, and that’s high praise considering how many he has eaten in his lifetime, lol!
Andrea
This comment has been removed by the author.