Looking for an easy weeknight meal the whole family will love? These slow cooker beef burritos are easy to make, freezer-friendly, and full of flavor. London Broil, slow-cooked in garlic, onion, jalapeño, and tomato sauce, is the star of this easy DIY burrito bar (it also makes fantastic burrito bowls when served with rice). Toss everything in the slow cooker, go about your day, then come home to dinner practically done.
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If you love Mexican dinner recipes, be sure to try my Layered Chicken Enchilada Bake. Both recipes pair well with Restaurant-Style Mexican Rice.
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Why London Broil?
“London Broil” didn’t start out as a cut of meat; it was a cooking method. These days, London Broil is considered a cut, but it might be labeled on anything from flank steak to round cuts. These lean roasts benefit from slow cooking, which transforms them into tender, shreddable meat.
What you need to make Slow Cooker Beef Burritos
For the beef:
- London Broil roast. You can substitute chuck roast, flank steak, or top or bottom round.
- Onion. Yellow onions are best for cooking.
- Garlic cloves. Use at least four; more if you love garlic.
- Pepper. Freshly ground is always worth the effort.
- Apple cider vinegar. For tenderizing the meat.
- Tomato sauce. For that tomato-y base.
- Jalapeño. Adjust to your heat tolerance.
- Chili powder. Invest in a good blend for depth of flavor.
- Non-stick cooking spray.
Add-ins and garnishes:
- Large burrito-sized tortillas (or use rice for burrito bowls)
- Sour cream.
- Shredded cheddar cheese.
- Diced tomato.
- Salsa.
- Black beans.
- Shredded lettuce.
- Diced green onion.
- Jalapeño slices.
- Cilantro.
- Anything else your crew loves.
See recipe card for quantities.
Time needed
You'll need about ten minutes to chop and prepare the ingredients for the slow cooker. Depending on how hot your crockpot gets, cooking time will be 4-5 hours on high or 6-8 hours on low. Shredding the meat takes about ten minutes, then you'll need another 30 minutes of cooking time.
How to make Slow Cooker Beef Burritos
Chop the jalapeño and onion, and mince the garlic (1). Spray the crockpot (2), then add the London Broil (3). Pour the tomato sauce on top of the roast (4).
Add the jalapeño, onion, garlic, and apple cider vinegar to the slow cooker (5). Add the chili powder and pepper (6) and stir until well mixed (7&8).
Cook on low for 6 to 8 hours or high for 4 to 5 (9). Remove roast and let rest for at least 10 minutes. Shred with meat claws or forks and return to slow cooker (10). Cook for an additional 30 minutes.
Make it a burrito bar
With so many individual preferences, serving dinner bar-style makes it easy for each person to customize their burrito or bowl. Set your burrito bar up with rice or tortillas, a big bowl of the seasoned beef burrito filling, and all the add-ins and garnishes your family loves.
✨ Pro Tip ✨
Warm the tortillas for 10 seconds in the microwave under a damp paper towel so they are easier to fold.
Crockpot tip
You'll need to adjust the cooking time of this recipe based on your individual appliance. Slow cookers give different results based on brand, size, and how full they are, so keep that in mind when planning your cook time. A 6-quart crockpot will cook the same recipe much faster than a 4-quart or 3-quart crockpot.
On top of that, not all crockpots cook at the temperature they are supposed to (you can use this method to test your crockpot temperature). The bottom line is that unlike oven cooking, there is no way to exactly predict the time needed to perfectly cook in a crockpot because they vary so much.
I use a 6-quart crockpot—the size is perfect for the recipes I make, and it gives me the options I need without needing to learn complicated programming modes. I like the ability to choose how long to cook at high or low. It automatically switches to the "keep warm" function after the cooking time ends.
Storage & Reheating
Store beef, condiments, and garnishes separately in airtight containers in the refrigerator for 3–4 days. The beef filling freezes well and can be stored in the freezer in an airtight freezer container for up to six months for best quality.
✨ Pro Tip ✨
Use plastic gloves when cutting the jalapeno to reduce the risk of accidentally burning your eyes or face. This is also a good way to reuse plastic produce bags if you have them.
FAQ
How can I prevent burritos from getting soggy?
Start by layering dry add-ins like lettuce and cheese first. Layer the wet ingredients like meat, tomatoes, and salsa midway through to keep them as far away from the tortilla as possible, and drain as much liquid as possible before adding them to the burrito.
Can I use a different cut of beef if I don't have London Broil?
Yes, you can substitute chuck roast, brisket, or round cuts.
How can I make this recipe spicier?
Add more jalapeño or a spicier chili powder blend for a spicier blend. For a mild version, omit the jalapeño and use a mild chili powder blend.
Adaptations for dietary restrictions
Gluten-free. You can make these burritos gluten-free by using GF corn tortillas. (Note that low-carb tortillas are not gluten-free.)
Vegetarian. Use black beans or lentils in place of beef, but reduce the cooking time, because they don’t need all day in the slow cooker.
Recipe
Seasoned Crockpot Beef Burritos
Ingredients
- 3 pounds London Broil
- 1 onion
- 4 garlic cloves
- 2 tablespoons pepper
- 2 tablespoons apple cider vinegar
- 2 cups tomato sauce
- 1 jalapeño, diced and seeded
- 1½ teaspoons chili powder
- 8 flour tortillas, burrito sized
- sour cream, as needed for each burrito
- shredded cheddar cheese, as needed for each burrito
- diced tomato, as needed for each burrito
- shredded lettuce, as needed for each burrito
- non-stick cooking spray
Instructions
- Dice and seed 1 jalapeño. Chop 1 onion. Mince 4 garlic cloves.
- Place 3 pounds London Broil, onion, garlic, jalapeño, 2 tablespoons pepper, 2 tablespoons apple cider vinegar, 2 cups tomato sauce, and 1½ teaspoons chili powder into a crockpot sprayed with non-stick cooking spray.
- Cook on high for 4-5 hours or low for 6-8 hours.
- When the meat is cooked, shred the meat with a fork and add back to the crockpot; stir and cook for about 30 more minutes.
- Serve wrapped in 8 flour tortillas with sour cream, shredded cheddar cheese, diced tomato, shredded lettuce, and any other additions your family may enjoy.
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