Slow Cooker Beef and Bean Burritos
Servings: 8 -10 servings
Ingredients
- 1 4 lb beef roast
- 1 tablespoon bacon drippings or olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 2 cups broth chicken or beef
- 2 cups vegetable juice like v8 or tomato juice
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons granulated garlic
- 2 teaspoons kosher salt
- 1/2 pound about a heaping cup dried black beans, rinsed and sorted
- Flour tortillas cheese, salsa, sour cream, cilantro and other desired toppings for serving
Instructions
- Pat roast dry with paper towels. Add bacon drippings or oil to a large skillet. Season roast on both sides with kosher salt and pepper. Place in skillet and cook over medium heat until browned on both sides.
- Meanwhile, add broth, seasonings and dried black beans to a slow cooker and stir to combine. Place browned roast over beans and cook on low heat for 8 hours.
- Remove roast from slow cooker and shred. Add black beans to shredded meat and liquid from the slow cooker to season and to desired consistency.
- Serve with flour tortillas, shredded cheese, salsa and sour cream.