Shredded Beef Burrito

Ingredients

• 2 lb boneless beef chuck roast
• 2 cup beef broth
• 1 onion
• 4 clove garlic
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp oregano
• 1 tsp salt
• ½ tsp black pepper
• 4 large flour tortillas
• 2 cup cooked rice
• 15 oz canned black beans, rinsed and drained
• ½ cup salsa (optional)
• 1 cup shredded lettuce (optional)
• ½ cup diced tomatoes (optional)
• ½ cup sour cream (optional)
• ½ cup shredded cheese (optional)

Steps

1. Trim excess fat from the beef chuck roast. Cut the onion into large chunks and mince the garlic.
2. Place beef in a slow cooker. Add beef broth, onion, garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook on low for 6-8 hours or on high for 3-4 hours, until the beef is very tender and easily shredded.
3. Remove beef from the slow cooker and shred with two forks. Return shredded beef to the cooking liquid to keep it moist and flavorful.
4. Warm the flour tortillas according to package directions. Lay out a tortilla and spoon in a portion of cooked rice, black beans, and shredded beef.
5. Add desired toppings such as salsa, shredded lettuce, diced tomatoes, sour cream, or shredded cheese.
6. Fold in the sides of the tortilla, then roll it up tightly from the bottom to create a burrito.