Leftover Potroast Burrito's Recipe

Name: Leftover Potroast Burrito's
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cup leftover shredded or small chunked pot roast; 1 cup leftover small cubed potatoes; 1 cup leftover thin sliced baby carrots; 1 3/4 cup pan juices from pot roast or beef broth; 1 envelope taco seasoning ( about 1.25oz); 5 large burrito shells; 1 can refried black beans; 2 medium diced tomatoes; 1/2 small head shredded lettuce; 16 oz tub sour cream; 12 oz shredded cheddar cheese (or cheese of choice); 1 jar salsa ( size doesn't matter)

Servings: persons

4 cup leftover shredded or small chunked pot roast
1 cup leftover small cubed potatoes
1 cup leftover thin sliced baby carrots
1 3/4 cup pan juices from pot roast or beef broth
1 envelope taco seasoning ( about 1.25oz)
5 large burrito shells
1 can refried black beans
2 medium diced tomatoes
1/2 small head shredded lettuce
16 oz tub sour cream
12 oz shredded cheddar cheese (or cheese of choice)
1 jar salsa ( size doesn't matter)

1
In a large skillet add pot roast, potatoes, carrots and juice/broth.
2
Heat until boiling.
3
Add taco seasoning.
4
And stir well.
5
Boil until its starting to thicken.
6
Then reduce heat to simmer and cook until almost all juices are gone.
7
Transfer to a serving bowl and set aside.
8
Warm burrito shell.
9
This is what I do.. to make shell soft, and workable and warm..
10
I place a bowl of boiled water in lower shelf of microwave then place a shell on the top rack and microwave for 30 seconds.
11
This essentially steams your shell.
12
Place shell on a large plate.
13
Spread heated refried beans on entire shell in a thin layer.
14
Sprinkle cheese across entire shell as much as desired.
15
Leaving about 1/2 inch around edges.
16
Place pot roast mixture in center.
17
I did about 4tbl.
18
If u put to much it won't fold right and u will have a big mess..
19
Sprinkle on some diced tomato
20
Then shredded lettuce.
21
Then some sour cream.
22
Then some salsa ( I put my salsa over the top of my burrito instead)
23
Fold burrito as normal.
24
Place some salsa on top and a dollop of sour cream and serve!
25
Enjoy!

778

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cup leftover shredded or small chunked pot roast, 1 cup leftover small cubed potatoes, 1 cup leftover thin sliced baby carrots, 1 3/4 cup pan juices from pot roast or beef broth, and more.

Yes, Leftover Potroast Burrito's falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Leftover Potroast Burrito's

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions