Slow Cooker Shredded Beef Burritos
Time & Servings
12 servings
4 hours 15 minutes ready time =
15 minutes preparation +
4 hours cooking
Ingredients
-
1 Tbsp. (15 mL) vegetable oil
Crisco Vegetable Oil 1.42L$12.15 • Ea -
2 lbs. (1 kg) boneless beef brisket or flank steak, trimmed
Beef Top Sirloin Roast Boneless ~1KG$31.37 • kg -
2 medium green bell peppers, chopped
Bell Pepper Red 1EA$3.27 • Ea -
1 jar (640 mL.) pasta sauce
Olivieri Sauce Rose 600ML$8.10 • Ea -
1 Knorr® Beef Bouillon Cube(s)
-
3 cloves garlic, chopped
Garlic (3PK)$5.40 • Ea -
12 burrito size flour tortillas, warmed
Compliments Flour Whole Wheat 2.5KG$6.06 • Ea
Directions
- Heat oil in large saucepan or Dutch oven over medium-high heat and brown brisket. Remove brisket and set aside.
- Cook green peppers in same saucepot, stirring occasionally, until tender, about 4 minutes. Transfer to slow cooker. Stir in pasta sauce, Knorr® Beef Bouillon Cube(s) and garlic.
- Cook covered on HIGH 4 to 6 hours or LOW 8 to 10 hours or until brisket is fork-tender. Remove brisket from sauce; cool slightly, then shred with two forks. Return to sauce and serve rolled up in tortillas. Serve, if desired, with guacamole, shredded cheese, sour cream or your favourite toppings.
- Always allow meat to rest at least 5 minutes after cooking. This will allow it to relax and retain its flavorful juices for these delicious burritos.
- Each serving of this dish provides 1 serving of vegetables and is a good source of iron and vitamin C. *See Nutrition Information for sodium content.