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Mexican Shredded Beef Burrito Bowls with All the Fixings
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Serving Bowls

Ingredients
  

  • 2 pounds beef chuck roast
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 1 cup salsa
  • 1/2 cup beef broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and black pepper
  • 2 cups cooked white rice
  • 1 can black beans, drained and rinsed
  • 1 cup shredded cheddar cheese
  • 2 avocados, sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 1/2 cup sour cream

Instructions
 

  • Place the beef chuck roast in the slow cooker. Add the sliced onion, minced garlic, salsa, beef broth, chili powder, cumin, and oregano. Season with salt and black pepper.
  • Cover and cook on low for 8 hours until the beef is very tender and pulls apart easily.
  • Use two forks to shred the beef directly in the slow cooker. Stir it into the juices and let it sit for a few minutes to absorb more flavor.
  • Warm the black beans in a small saucepan or microwave if you prefer them hot.
  • Divide the cooked rice among four bowls. Top each bowl with shredded beef, black beans, cheddar cheese, avocado slices, cilantro, a lime wedge, and sour cream.

Notes

Leftovers keep well in the fridge for three days. Add a splash of broth when reheating the beef to restore moisture. For a milder flavor, use mild salsa and reduce the chili powder by half.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Serving Bowls