Southwestern Beef Wraps (Instant Pot or Crock Pot!)

  • Author: kate jones
  • Yield: Serves 6-8 1x


These super-easy Southwestern Beef Wraps are made in the pressure cooker or slow cooker. They are the perfect comfort food and perfect party food!



1 onion, chopped
2 1/23-pound beef roast (like chuck, top, or bottom round), trimmed of fat but left whole
1 heaping teaspoon chili powder
1 heaping teaspoon garlic powder
1 heaping teaspoon cumin
1 heaping teaspoon Kosher salt
2 bell peppers (any color), chopped
1 14 1/2 oz. can Mexican-style diced tomatoes OR 1 can of Rotel tomatoes (spiciness depending on your preference)
Small flour tortillas (click here to make your own!)
Desired toppings: salsa or pico de gallo, guacamole, sour cream, shredded cheese, chopped cilantro, etc.


instant pot instructions

To make these in the Instant Pot, heat 1-2 tablespoons oil in your Instant Pot on the sauté setting. Trim the roast of excess fat and cut it into 1-2″ slices. Mix the seasonings together and rub them all over the roast.

Sear the meat in the pot until it is browned on all sides. Top with onions, peppers, and tomatoes and use the manual setting to cook on high for 40 minutes. Allow the pressure to release naturally (don’t open the valve) for 10 minutes, then release the pressure, open the pot, and shred the beef. 

Serve in warmed tortillas with your choice of toppings–fresh onions, avocado, cheese, sour cream, chopped cilantro, whatever you love!

crock pot instructions

Season the roast all over (slicing isn’t necessary, but you can if you want). Place in the slow cooker. Top with onions, peppers, and tomatoes and cook on high for 5-6 hours or low for 8-9 hours or (and this is Kate’s Magical Meat Method), start this in the morning, cook it on high until things start to boil and then cook on low until dinnertime and the meat shreds easily with two forks. Serve as desired.


Place tomatoes in the bottom of a freezer safe container. Place green peppers on top of tomatoes, then the seasoned roast, then the onions. When ready to cook, invert the container so the tomatoes are on top and cook 1-2 hours longer than the original recipe states.

Keywords: Southwestern Beef Wraps