Crock Pot Burrito Meat Recipes

Steps:

• Place first 6 ingredients in the crock pot.
• Cook on low for about 8 hours.
• Remove the roast from the crock pot & shred using 2 forks.
• Put the shredded roast in a serving bowl and add enough of the remaining crock pot sauce to moisten.
• Serve burrito-style with flour tortillas, guacamole, cheese, sour cream, and salsa.

Steps:

• Remove as much fat as possible from roast.
• Place roast in crock pot and cover with remainder of ingredients except tortillas.
• Cook on low for 8-10 hours.
• With fork shred roast and stir well with other ingredients in crock pot.
• Drain meat mixture well and serve in flour tortillas with your favorite toppings.
• Enjoy.

Steps:

• Season meat with salt and pepper as you normally would a roast.
• Dump everything in the crock pot.
• Cook on low for 6-8 hours or until meat can be easily pulled apart with a fork.
• Serve shredded in juice.

Steps:

• Add only 1/2 cup of water and the roast to crockpot.
• Cover and cook on LOW setting 6-8 hours, until meat is tender and falling apart.
• Remove roast from crockpot, allow to cool slightly; shred the meat, removing any remaining fat.
• Remove any liquid from the crockpot and reserve it.
• Place the meat back in the crockpot and season with salt, pepper, cumin, chili powder, garlic powder and/or taco seasonings of your choice. Mix well to coat meat.
• Let this cook on LOW setting for about 3-4 hours. If the meat is very lean and dries out, use some of the reserved liquid to moisten it a bit.
• Serve with warm flour tortillas, salsa, shredded lettuce, shredded cheese, chopped tomato, chopped onion, chopped cilantro, sour cream and/or guacamole.

Steps:

• Combine garlic, salt, cumin and cayenne; rub over roast. Place in a 5- or 6-qt. slow cooker. Add the tomatoes, chiles and onion. Cook, covered, on low 7-8 hours or until meat is tender., Remove roast from slow cooker; shred with 2 forks. Remove vegetables with a slotted spoon; discard the cooking juices. Return beef and vegetables to slow cooker and heat through. Serve in tortillas, with toppings as desired.

Steps:

• Combine all ingredients except tortillas in a greased slow cooker.
• Cover and cook on low heat 6-10 hours.
• Spread hot bean mixture on flour tortillas.
• Fill with favorite burrito toppings.
• Fold and enjoy!

Steps:

• Place beef roast in crock of a slow cooker. Sprinkle taco seasoning over the beef; top with onion slices.
• Cook on Low 8 to 10 hours.
• Remove beef to a cutting board and shred with a pair of forks. Return beef to slow cooker and season with seasoned salt.

Steps:

• Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the beef in the hot skillet, and brown it quickly on all sides.
• Transfer the roast to a slow cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
• Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
• Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). Serve in tacos or burritos (see Cook's Note).