We took smoked chuck roast, braised it in my favorite mix of Mexican flavors, and then shredded and stuffed it into giant tortillas in this easy Smoked Shredded Beef Burritos recipe!

Smoked Beef Burritos Recipe

When it comes to beef, the versatile chuck roast is one of my most-used and favorite cuts of beef. There are so many things you can make with it, but these Smoked Beef Burritos are HIGH on the list.

What I love most about chuck roasts is that they are so simple to do well, and the results are fantastically consistent. It isn’t the cheapest roast, but not the most expensive either, and recipes using chuck roasts are very easy to scale up or down as you need to, whether you are servings two people or twenty.

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Smoked Chuck Burritos shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

chuck roast
salt and pepper
Mexican-blend seasoning rub (We like this Carne Asada blend from The Spice Guy)
El Pato jalapeno salsa
Rotel
green chiles
large tortillas
refried beans
shredded Mexican-blend cheese
cilantro
sour cream

More Traeger Beef Recipes here!

How to make beef burritos on the pellet grill

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

Preheat your smoker

220 is the target temp. Get as close to that as you can and call it good.

Season & smoke

Season the roast, toss it into a grill-safe high-sided dish, and dump the rest of the braising liquid ingredients in. Smoke for 3 hours. Check the liquid levels periodically and add additional liquid to the pan as needed. This could be beef broth, beer, or even water. Check for fork-tenderness after 3 hours. You probably won’t be there yet.

Turn it up

Cover with foil and turn the heat up to 325° and cook until the roast is fork-tender. Keep an eye on the liquid levels.

Shred it

Discard all the gross bits and shred the beef. Mix in the shredded beef with the cooking liquid.

Roll em up

Stuff your burrito with all of the fixings you want to throw at it, fold in both ends and then roll it up.

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What are good sides for Shredded Beef Burritos?

Chips and salsa are always a favorite of ours. Try our Smoked Salsa Verde for a huge treat. Our Bean Dip also is great with chips and can be spread all over that burrito too.

I’m partial to having a side of Instant Pot Mexican Rice with burritos too.

More South-of-the-Border Inspired Recipes here!

More Mexican-inspired dinner recipes

Smoked Shredded Beef Puffy Tacos
Smoked Shredded Beef Nachos
Spicy Shrimp Cocktail
See all of my favorite OWYD Mexican-inspired Recipes

Check out these great recipes too!

Yield: 12 servings

Smoked Shredded Beef Burritos

Name: Smoked Shredded Beef Burritos
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 12
Cuisine: Traeger
Ingredients: 3 pounds beef chuck roast; 4 tablespoons Carne Asada Rub*; 1 bottle Mexican beer; 7 ounce can green chiles; 10 ounce can Rotel tomatoes; 1 - 7.75 ounce can El Pato Jalapeno salsa; 12 Burrito-sized tortillas; 6 cups shredded cheese (Mexican blend or Colby Jack); 2 cups refried beans; lettuce; sour cream; salsa; guacamole; cilantro

We take a chuck roast and smoke it with a braising liquid that's going to knock your socks off! That meat gets heaped into a giant tortilla and filled with all of your favorites.

Prep Time 30 minutes

Cook Time 8 hours

Total Time 8 hours 30 minutes

Ingredients

Shredded Beef

3 pounds beef chuck roast
4 tablespoons Carne Asada Rub*
1 bottle Mexican beer
7 ounce can green chiles
10 ounce can Rotel tomatoes
1 - 7.75 ounce can El Pato Jalapeno salsa

Burrito fixings

12 Burrito-sized tortillas
6 cups shredded cheese (Mexican blend or Colby Jack)
2 cups refried beans
lettuce
sour cream
salsa
guacamole
cilantro

Instructions

Cover the roast with the rub, place it into a grill-safe high-sided roasting pan, and place that on your pellet grill or smoker preheated to 220°. Smoke for 1 hour.
Add in the beer, green chiles, Rotel, and Jalapeno salsa.
Smoke the roast for 3 more hours.
Check your roast to see how close it is to being fork-tender. It probably won't be there yet after that 3-4 hour smoke. Turn the heat up to 325° and cover the pan tightly with foil. Since the roast is going to be covered now, it won't be taking on any more of the smoke flavor, so if you prefer to save pellets you can do this part in your oven stovetop, Instant Pot, or crockpot. Remove when the roast is fork-tender.
Shred your roast and discard any unappetizing bits.
Stuff into burrito shells with all of the fixing you can, and enjoy!

Notes

* If you don't have Carne Asada rub, order some, but if you want to make this now anyway you can sub in a mix of garlic powder, salt, chipotle powder, pepper, celery salt, and brown sugar. You can also use any other of your favorite Mexican-style rubs.

Smoked Shredded Beef Burritos