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Mexican Shredded Beef Taco Bowls
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Measuring Spoons
  • Forks

Ingredients
  

  • 2 pounds beef chuck roast
  • 1 medium onion, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup beef broth
  • 1 cup salsa
  • 1 can (15 ounces) black beans, drained and rinsed
  • 2 cups cooked brown rice, for serving
  • Shredded cheddar cheese, diced avocado, chopped cilantro, and lime wedges, for serving

Instructions
 

  • Place the beef chuck roast in the slow cooker. Add the sliced onion and minced garlic on top.
  • In a small bowl, stir together the chili powder, cumin, salt, and black pepper. Rub the spice mixture evenly over the beef.
  • Pour the beef broth and salsa around the sides of the roast so the spices stay on top.
  • Cover and cook on low for 8 hours or until the beef shreds easily with two forks.
  • Shred the beef directly in the slow cooker, then stir in the drained black beans. Let everything warm together for 10 minutes.
  • Spoon the shredded beef mixture over the cooked brown rice in bowls. Add shredded cheddar cheese, diced avocado, chopped cilantro, and lime wedges to finish.

Notes

Shred the beef while it is still in the slow cooker so it absorbs more of the cooking liquid. If the mixture looks too thick after shredding, add a splash of extra broth. Leftovers store well in the fridge for three days and reheat nicely in the microwave with a damp paper towel over the top to keep the rice from drying out. Skip the rice and serve the beef over lettuce if you want a lower-carb option.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Measuring Spoons, Forks