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Ingredients
Scale
- 2 1/2 pounds chuck roast
- Salt and pepper
- 1 tablespoon olive oil
- 2 cups beef broth
- 8 oz tomato sauce
- 3 tablespoons flour
- 3 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon beef bullion paste
- 6 burrito size flour tortillas
- 8 oz colby jack cheese shredded
- Cilantro for serving (optional)
Instructions
- Cut the chuck roast into large chunks and season them with salt and pepper.
- Heat olive oil in a large skillet and brown the chuck roast pieces on all sides before transferring them to the slow cooker.
- In the same skillet, whisk together beef broth, tomato sauce, flour, chili powder, garlic powder, and bullion paste. Cook until thickened, around 5 minutes.
- Pour the thickened mixture over the beef in the slow cooker.
- Cover and cook on low for about 4-5 hours, or until the beef is easily shredded.
- Remove the beef from the slow cooker and shred it on a cutting board, reserving the sauce.
- Preheat the oven to 350ºF and prepare a 9×13-inch casserole dish with nonstick spray.
- Place cheese in each tortilla, add shredded beef, roll them up, and place them seam side down in the casserole dish.
- Pour remaining sauce over the burritos and top with the rest of the cheese.
- Bake in the oven for about 15 minutes, until the cheese is melted and bubbly.
- Serve warm, topped with minced cilantro if desired.
Notes
Feel free to adjust the spice level by adding more chili powder or toppings like jalapeños.
You can substitute other types of cheese based on your preference.
These burritos can be made ahead of time and frozen before baking.
- Prep Time: 15 minutes
- Cook Time: 345 minutes
- Category: Main Dishes
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 520
- Sugar: 2g
- Sodium: 1100mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 100mg