Shredded Beef Burrito Filling
Total TimePrep: 20 min. Cook: 7 hours
Oh my! I made this in the slow cooker last night and we awoke this a.m. to the most tempting, tantalizing Mexican aromas. Of course we had to sample before storing in the frig for dinner tonight. The shredded beef is moist, pulls apart with a fork, and is wonderfully seasoned I can see this recipe will being repeated time and time again. Thank you for sharing!
I make this all the time. My husband is a deer hunter. I make this recipe with venison roasts. It’s outstanding!
This was tender and delicious! Will definitely make again. I’m going to try it with a pork roast. Very good flavor.
Excellent! I had 6 pounds of chuck roast and used it all, cooking it in the broth all night in the slow cooker as instructed. I followed the recipe exactly except I had to add more salt to the finished dish. One-eight of a teaspoon of salt for 5-6 pounds of chuck roast is not nearly enough, and I'm not a big salt lover. I wondered if it was a type-o. The family loved it. I served it to 12 adults buffet style. Some made burritos while others made tacos. All rated it top notch. In fact, we were left with nothing because they took the left overs home with them along with the recipe. Just remember to sample and add salt to your liking. We love this recipe. It's great and very versatile. Thank you.