Filled with spiced shredded beef and cheese, then served covered in sauce and even more cheese, these Slow Cooker Chile Colorado Burritos are a delicious and easy dinner idea. This recipe is super easy, and a great way to use your slow cooker!
If you want to try another delicious burrito recipe, try these Smothered Burritos with Green Chile Sauce!
These Slow Cooker Chile Colorado Burritos are one of those recipes that I’ve been making for years and years, but for some reason have never shared here. Which is a shame, because they are SO good!
Chile Colorado is a dish that originated in Mexico, made from beef that is simmered in a rich red sauce. This version obviously takes a short cut – opting for chili powder instead of dried chiles. And we are taking that tender beef and wrapping it up in tortillas with some cheese for a dinner that always gets devoured in our house.
A lot of times, these burritos also have beans, but my family likes them better without them. But if you’d like to add beans, refried beans are usually the more popular choice.
While this isn’t a dump and stir crockpot meal, the extra work it totally worth it. Trust me!
Ingredients
- Chuck Roast: The recipe calls for 2 1/2 pounds of chuck roast, but don’t stress if it’s a little bigger or a little smaller. Most of the time, a chuck roast will be between 2-4 pounds, so I just try to grab one that is in the mid-range.
- Oil: This is just to brown the meat. I used olive oil, but have used avocado oil in the past, as well.
- Beef Broth: You will need this for the sauce. I typically try to use a lower sodium broth.
- Tomato Sauce: This is just one small can of plain tomato sauce.
- Flour: The flour will thicken the sauce. I use all-purpose flour.
- Chili Powder: I have found that different brands of chili powder all taste very different. So I would suggest finding a brand that you like, especially for a recipe like this one, when the flavor will really come through.
- Garlic Powder: This just adds flavor.
- Bullion Paste: If you have not used bullion paste before, you are missing out! It is a concentrated seasoning. You can technically mix it with water to make broth, but here we are just using it for added flavor and depth. You only need a little bit.
- Tortillas: You want to make sure you are using the large burrito sized tortillas.
- Cheese: I like to use Colby-jack cheese, but any easy melting cheese will do. I do prefer to grate it myself because it melts so much better.
- Cilantro: This is optional, but I love the freshness it adds, along with the pop of cilantro flavor.
How to Make Chile Colorado Burritos
STEP 1: Take you chuck roast and cut it into large chunks. Season them well with salt and pepper.
STEP 2: Heat the oil in a skillet, then add the beef. Cook, turning as needed, until all sides are browned. Place the beef in your slow cooker.
STEP 3: To that same skillet, add the beef broth, tomato sauce, flour, chili powder, garlic powder, and beef bullion paste. Whisk this all very well to avoid clumps. Cook this, stirring often, until it comes to a boil and starts to thicken.
STEP 4: Pour the thickened sauce over the meat in your slow cooker. Let this all cook on low until the beef is really tender. This should take 4-5 hours if you beef is cut into chunks.
STEP 5: Once the beef is done, remove it to a cutting board. Do not discard the sauce in the slow cooker! Shred the beef.
STEP 6: Assemble the burritos. Add about 2 tablespoons of cheese to each tortilla, then divided the beef evenly between the 6 burritos. To fold, fold in the sides, then fold over the top, tucking and rolling as you roll the burrito.
STEP 7: Place the burritos in a casserole dish that has been sprayed with nonstick cooking spray. Once all burritos are added, pour on as much of the sauce as you’d like.
STEP 8: Add the remaining cheese to the top, then place the burritos in the oven until the cheese is melted and everything is heated through. Serve topped with cilantro, if desired.
Tips and Tricks
To cut back on the cook time, I cut the chuck roast into chunks. You can always leave it whole, but it will take 8-10 hours to cook instead of 4-5. I also feel like it cooks a little more evenly when the pieces are smaller.
I like to add enough of the sauce to the dish to completely cover the burritos. And then I will reserve the remaining sauce for serving. We all like to pour more over the burritos on our plates!
I love the leftovers of these burritos. I store them in the refrigerator, and then heat up individual burritos in the microwave the next day. You could also reheat them in the oven.
Most chili powders aren’t very spicy, so I don’t find the finished burritos overly spicy. If you are worried about the spice level, you can cut back on the chili powder.
More Burrito Recipes
Frito Pie Burrito
Bean, Sausage, and Beef Burrito Recipe
Chicken Burrito Recipe with Red and Green Sauce
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Slow Cooker Chile Colorado Burritos
Ingredients
- 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 your chuck roast into large chunks. I usually do 6 pieces. Season them generously with salt and pepper.2 1/2 pounds chuck roast, Salt and pepper
- In a large skillet, heat the oil. Once hot, add the chuck roast pieces and cook until browned on all sides. Remove and place in the bottom of your slow cooker.1 tablespoon olive oil
- In the same skillet, whisk together the beef broth, tomato sauce, flour, chili powder, garlic powder, and bullion paste. Once combined, continue to cook, stirring often, until it starts to thicken, about 5 minutes.2 cups beef broth, 8 oz tomato sauce, 3 tablespoons flour, 3 tablespoons chili powder, 1 teaspoon garlic powder, 1 teaspoon beef bullion paste
- Pour the mixture over the beef in the slow cooker.
- Put the lid on the slow cooker and cook on low for about 4-5 hours, or until the beef pulls apart easily.
- Once the meat is done cooking, remove it to a cutting board, reserving the sauce in the slow cooker. Shred the meat.
- Preheat the oven to 350ºF. Spray a 9×13-inch casserole dish with nonstick cooking spray.
- To assemble, place about 2 tablespoons of cheese down the center of each tortilla. Divide the beef evenly between the 6 burritos, then roll up by tucking in the sides of the tortilla, then fold the top over, rolling and tucking as you roll. Place the burritos in the prepared casserole dish, seam side down.6 burrito size flour tortillas, 8 oz Colby jack cheese
- Take as much of the sauce as desired and pour over the top of the burritos. (I like to make sure all of the burritos are covered, and then will reserve the rest of the sauce for serving.) Top with the remaining cheese.
- Place in the oven and bake until the cheese is melted, about 15 minutes.
- Serve the burritos topped with minced cilantro, if desired.Cilantro
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