This is one of my favorite recipes from childhood. Funny thing is I had never actually made it! Until the last year or so I wasn’t a huge fan of cooking beef… I’m not talking about ground beef. It’s more of the steaks and roasts that I avoided. For some reason I was just intimidated by it! Not too long ago we purchased 1/4 of a cow and it came with a TON of steaks and roasts so I kinda had to put my fears aside and learn what to do with the different cuts. I have gotten a lot better at cooking/grilling steaks and most roasts I do fine with but I’m still working on my skills. 😀
Despite my fears of cooking beef, these shredded beef and potato burritos are so easy to make. It takes a bit of time for the roast to cook but there is very little hands on time with this recipe.
You start with a roast. Try to find one with a good amount of fat. When I was at the store the closest thing to what I was looking for was a beef chuck cross rib roast. I wouldn’t say it’s the best cut for this recipe but it turned out like any other time I’ve had it (flavor and texture). The meat just didn’t have enough fat to fall apart in the end so it took a little more work to shred it but it worked!
Brown the roast on both sides in a little bit of oil. I used avocado oil this time. Season the roast while it is browning. Once the meat it browned add in 2 cups of water, cover with a lid, and simmer over low heat for about 2 hours or until the roast is tender enough to shred.
Remove the roast to a cutting board and shred with 2 forks. Once it is all shredded add it back into the pot with the remaining cooking liquid.
Peel and dice some potatoes and add them to the shredded meat in the pot. Cover and simmer over medium heat until the potatoes are tender. Make sure to keep an eye on liquid. If the potatoes aren’t getting tender and there isn’t much liquid in the pot just add a bit more water.
While the potatoes are cooking beat 4 large eggs in a small bowl. Once the potatoes are tender add in the eggs and stir continuously until the egg is cooked through. If there is any liquid left after cooking potatoes make sure to drain it off before you add in the eggs. Remove from heat.
Fill burritos with meat/potato mixture, shredded cheese, and sour cream. Serve and enjoy!
Shredded Beef and Potato Burritos
Ingredients
- 2 lb beef chuck roast
- 2 T oil
- 1 t sea salt
- 1/4 t black pepper
- 1/2 t garlic powder
- 1/2 t onion powder
- 1 1/2 c diced potatoes
- 4 eggs beaten
- 8 large flour tortillas
- shredded cheese
- sour cream
Instructions
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In a large pot, add in oil and heat over medium/high heat. Once heated place the beef in and brown on both sides ~2-3 min per side. As the meat it browning season both sides with all of the seasonings.
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Add 2 cups of water to the pot and turn the heat to low. Cover and simmer for 2 hours or until meat is tender enough to shred.
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Once the meat is tender remove the roast to a cutting board and shred apart with 2 forks. Put the shredded meat back into the pot with the liquid that remained from simmering.
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Add diced poatoes to pot and turn heat to medium. Cover with lid slightly cracked and cook until the potatoes are tender ~10 minutes.
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While the potatoes are cooking crack and beat 4 eggs in a small bowl. Once the potatoes are cooked through make a well in the center of the meat/potato mixture. If there is any liquid in the pot after the potatoes are cooked drain it off. Pour in the egg and stir continuously. Once the egg starts to cook stir into all of the meat. Remove from heat and fill flour tortillas with beef/potato mixture, shredded cheese, and sour cream.
Hope you enjoyed today’s recipe! What was one of your favorite childhood recipes? Let me know down below!
Yummy!
🙂
Incredible! This blog looks exactly like my old one! It’s on a totally different subject but it has pretty much the same layout and design. Wonderful choice of colors!