365 Days of Slow Cooking: Day 232: Southwest Beef Burritos
Are you new? start here!

Tuesday, September 15, 2009

Day 232: Southwest Beef Burritos

Today's recipe is from Tricia of Crockpot Tuesdays. This looks wonderful! Thanks for sharing!

Hello, readers! My name is Tricia, and I blog about my crockpotting adventures at Crockpot Tuesdays. I started using my crockpot after we got it as a wedding gift last September, and have grown to love it! I am mostly a self-taught cook, and the ease of the crockpot seemed like a good place to take my first dive into the kitchen. Simple (but delicious) recipes gave me my first taste of cooking, and now it's a favorite hobby of mine.
I am so glad that Karen asked me to be a guest blogger. I love her recipes, and especially her honest reviews. Thanks again, Karen!

This recipe is one of my favorites. Enjoy!

2 lb. boneless beef chuck roast
1/2 cup water
4 large tomatoes, peeled and chopped (I used a 28 oz. can diced tomatoes)
1 large green pepper, thinly sliced
1 medium onion, chopped
2 garlic cloves, minced
1 bay leaf
2 tbsp. canola oil
3/4 cup ketchup
1/2 cup pickled jalapeno slices
1 tbsp. juice from the jalapeno slices
1 tbsp. vinegar
1 tsp. salt
1/8 tsp. garlic salt
1. Place roast and water in crockpot. Cook on low for 8-9 hours. Remove meat. When cool enough to handle, shred meat. Skim fat from cooking liquid, setting aside 1/2 cup of liquid.
2. In a large skillet, cook tomatoes, green pepper, onion, garlic and bay leaf in canola oil for 18-22 minutes, or until liquid is reduced to 2 tbsp. (Ours took a little longer than 22 minutes, and it still had some extra liquid. I would recommend double-checking that most of the liquid has cooked out before moving on to the next step.)
3. Stir in the ketchup, jalapeno slices and juice, vinegar, salt, garlic salt and reserved cooking liquid. Bring to a boil. Stir in shredded beef; heat through. Discard bay leaf and serve on soft tortilla shells. Enjoy!
My only complaint about this recipe is that there is quite a bit of work to do on the stovetop after the 8-9 hour cook time. It's not one of those crockpot recipes where you can get home from work and dinner is ready to be served immediately. However, my husband and I loved how these burritos taste, and I will definitely make them again. 3 stars


  1. I would try it , but seems like too much work after the crockpot sorry .