Slow Cooker Beef Burritos

Yesterday was the hubs’ birthday. Unfortunately, we’re both sick. That cold that never was finally decided to rear its ugly head. I left work early on Friday, slept for 5.5 hours, ate some Top Ramen, and slept another 12.

We planned to spend the day in Greenbluff, sipping on apple cider, eating pumpkin doughnuts and finding a jack-o-lantern worthy pumpkin. Instead, we sipped on Theraflu and cuddled under blankets. So rather than going out to dinner to celebrate the hubs’ 35th year, we  took the easy route and let the slow cooker do all the work.

Slow Cooker Beef Burritos

Adapted from Cooking Light

yields approximately 7 3/4 cups shredded beef (for 3 pound London broil)


  • 2-3 pounds London broil, trimmed of fat
  • 1/3 cup taco seasoning (or a 1.25-oz package taco seasoning mix)
  • Cooking spray
  • 1 cup chopped yellow onion
  • 1 tablespoon white vinegar
  • 1/2 cup water
  • 3 garlic cloves
  • 1 4-oz can chopped green chiles


Trim fat from meat; rub taco seasoning over both sides of meat. Place meat in slow cooker (coated with cooking spray).

Add onion, garlic, vinegar, water, and green chiles.

Cover with lid; cook on high for 2 hours, and turn to low for an additional 4 hours. Alternately, you can cook on low for 9 hours.

Shred meat with two forks.

Serve with refried beans in warm flour tortillas. We prefer the Tortillaland brand (found at Costco and Safeway). Top with sour cream, or plain Greek yogurt, cheese, onions, bell peppers, avocados and tomatoes.


What is your favorite way to prepare London broil?