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4.89 from 9 votes

Slow Cooker or Instant Pot Smothered BBQ Beef Burritos

A happy accident when one recipe turned into the most delicious Slow Cooker or Instant Pot Smothered BBQ Beef Burritos! The creamy salsa verde sauce is amazing!
Prep Time5 minutes
Cook Time1 hour 10 minutes
Additional Time15 minutes
Total Time1 hour 30 minutes
Course: 100 + BEST Easy Beef Recipes for Dinner
Keyword: bbq, beef, burrito, crock pot, instant pot, main dish, mexican, slow cooker
Servings: 10 servings
Author: Sweet Basil

Equipment

Ingredients

  • 1 Beef Chuck Roast 5-7 pounds
  • [Homemade BBQ Rub]
  • 1/4 Cup Apple Cider Vinegar
  • 1 Cup Beef Broth
  • [1-2 Cups Homemade BBQ Sauce]
  • 16 oz. Herdez Salsa Verde
  • 1 Cup Heavy Cream or to taste
  • 3 Cups Colby Jack Cheese shredded
  • 12 Tortillas
  • Sour Cream for Serving
US Customary - Metric

Instructions

For the Instant Pot

  • Rub the beef all over with the rub and discard any remaining rub.
    1 Beef Chuck Roast, [Homemade BBQ Rub]
  • Place the beef in the instant pot with the vinegar and broth and turn it on to manual, high pressure for 70 minutes. Once finished, allow the slow release for 10-15 minutes.
    1/4 Cup Apple Cider Vinegar, 1 Cup Beef Broth
  • Remove the meat to a pan or cutting board and shred the meat.
  • Place the meat and the bbq sauce in the instant pot and stir to coat. Place the lid back on while you prepare the other ingredients.
    [1-2 Cups Homemade BBQ Sauce]

For the Slow Cooker

  • Prepare the beef as stated above and place in a slow cooker on low for 8 hours. This may seem like a long time but it will lead to the most moist and tender beef ever.
    1 Beef Chuck Roast, [Homemade BBQ Rub], 1/4 Cup Apple Cider Vinegar, 1 Cup Beef Broth
  • Remove the roast, shred the meat and place back in the slow cooker with the BBQ sauce, stirring to coat.
    [1-2 Cups Homemade BBQ Sauce]

For the Sauce

  • In a blender, pulse together the verde and heavy cream until smooth.
    16 oz. Herdez Salsa Verde, 1 Cup Heavy Cream

To Assemble

  • Place the beef and some shredded cheese in a warmed and pliable tortilla. Fold in the ends and roll tightly closed. Place on a baking sheet.
    12 Tortillas, 3 Cups Colby Jack Cheese
  • Cover each burrito with sauce and cheese and broil until the cheese is melted.
    Sour Cream for Serving

Notes

You can wrap burritos individually in plastic wrap and freeze for up to 3 months.

Nutrition

Serving: 1g | Calories: 839kcal | Carbohydrates: 20g | Protein: 65g | Fat: 55g | Saturated Fat: 28g | Cholesterol: 258mg | Sodium: 805mg | Potassium: 1044mg | Fiber: 1g | Sugar: 2g | Vitamin A: 779IU | Vitamin C: 1mg | Calcium: 373mg | Iron: 7mg