Looking for an easy weeknight meal everyone will enjoy? These slow cooker beef burritos are simple to prepare, freezer-friendly, and packed with flavor. London broil slow-cooks in garlic, onion, jalapeño, and tomato sauce until tender and shreddable. Use it for a DIY burrito bar or serve over rice for burrito bowls. Combine the ingredients in the slow cooker, go about your day, and come home to a nearly finished dinner.
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If you enjoy Mexican-inspired dinners, try my Layered Chicken Enchilada Bake. Both recipes pair nicely with Restaurant-Style Mexican Rice.
Video
Why London Broil?
Originally a cooking method, “London Broil” is now commonly used as a label for several lean cuts, from flank steak to round. These lean roasts respond well to slow cooking, which turns them tender and easy to shred.
What you need to make Slow Cooker Beef Burritos
For the beef:
- London broil roast. You can substitute chuck roast, flank steak, or top/bottom round if needed.
- Onion. Yellow onions work best for slow cooking.
- Garlic cloves. Use at least four cloves, or more if you love garlic.
- Pepper. Freshly ground black pepper adds the best flavor.
- Apple cider vinegar. Helps tenderize the meat.
- Tomato sauce. Forms the saucy base for the filling.
- Jalapeño. Adjust amount to match your preferred heat level.
- Chili powder. Choose a good-quality blend for deeper flavor.
- Non-stick cooking spray.
Add-ins and garnishes:
- Large burrito-sized flour tortillas (or serve over rice for burrito bowls)
- Sour cream
- Shredded cheddar cheese
- Diced tomato
- Salsa
- Black beans
- Shredded lettuce
- Diced green onion
- Jalapeño slices
- Cilantro
- Any other favorites
See the recipe card below for exact quantities.
Time needed
Allow about 10 minutes to chop and prepare the ingredients. Cook 4–5 hours on high or 6–8 hours on low, depending on your slow cooker. Shredding takes about 10 minutes, and then return the meat to the cooker for another 30 minutes to finish.
How to make Slow Cooker Beef Burritos
Chop the jalapeño and onion and mince the garlic. Spray the inside of the slow cooker with non-stick spray, then place the London broil inside and pour the tomato sauce over it.
Add the jalapeño, onion, garlic, apple cider vinegar, chili powder, and pepper; stir gently to combine. Cover and cook on low for 6–8 hours or high for 4–5 hours.
When the meat is fork-tender, remove the roast and let it rest for 10 minutes. Shred with forks or meat claws, return the shredded beef to the slow cooker, and cook another 30 minutes to let the flavors meld.
Make it a burrito bar
Set up a burrito bar with warmed tortillas or rice, a large bowl of the seasoned beef, and bowls of add-ins and garnishes. This makes it easy for each person to customize a burrito or bowl to their liking.
✨ Pro Tip ✨
Warm tortillas for about 10 seconds in the microwave under a damp paper towel to make folding easier.
Crockpot tip
Adjust cook time based on your slow cooker. Brands and sizes vary: a 6-quart cooker will often finish faster than a 3- or 4-quart model. If you suspect your crockpot runs cool or hot, plan accordingly and check for tenderness rather than relying on time alone.
Storage & Reheating
Store the beef separately from tortillas and fresh toppings in airtight containers in the refrigerator for 3–4 days. The shredded beef freezes well for up to six months in an airtight freezer container for best quality; thaw overnight in the refrigerator before reheating.
✨ Pro Tip ✨
Wear gloves when cutting jalapeños to avoid transferring capsaicin to your eyes or face. Reused produce bags or disposable gloves work fine.
FAQ
How can I prevent burritos from getting soggy?
Layer dry ingredients like lettuce and cheese first, add wetter ingredients (meat, tomatoes, salsa) in the center, and drain any excess liquid from fillings before assembling to keep tortillas from getting soggy.
Can I use a different cut of beef if I don’t have London broil?
Yes. Chuck roast, brisket, or round cuts are suitable substitutes and will also become tender with slow cooking.
How can I make this recipe spicier?
Add more jalapeño or use a spicier chili powder blend. For a milder version, omit the jalapeño and select a mild chili powder.
Adaptations for dietary restrictions
Gluten-free: Use certified gluten-free corn tortillas to make these burritos gluten-free.
Vegetarian: Substitute black beans or lentils for the beef. Reduce cooking time since legumes don’t need long 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
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Dice and seed 1 jalapeño. Chop 1 onion. Mince 4 garlic cloves.
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Place 3 pounds London broil, the chopped onion, garlic, jalapeño, 2 tablespoons pepper, 2 tablespoons apple cider vinegar, 2 cups tomato sauce, and 1½ teaspoons chili powder into a slow cooker sprayed with non-stick cooking spray.
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Cook on high for 4–5 hours or on low for 6–8 hours, until the meat is tender.
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Remove the roast, shred it with forks, return the shredded beef to the slow cooker, and stir. Cook for about 30 more minutes to meld flavors.
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Serve in 8 burrito-sized flour tortillas with sour cream, shredded cheddar, diced tomato, shredded lettuce, and any other favorite toppings.