Slow Cooker Beef Barbacoa Burrito Bowls

$- 2 lbs beef chuck roast - 1 medium onion, chopped - 4 cloves garlic, minced - 2 teaspoons ground cumin - 2 teaspoons dried oregano - 1 teaspoon smoked paprika - 1 teaspoon ground black pepper - 1 teaspoon salt - 1 cup beef broth - 1/4 cup lime juice - 2 chipotle peppers in adobo sauce, finely chopped The beef chuck roast is the star of the dish. It cooks low and slow, turning tender and flavorful. Onions and garlic add depth to the taste. The spices—cumin, oregano, smoked paprika, black pepper, and salt—bring warmth and complexity. The beef broth and lime juice create a rich sauce and tangy brightness. Chipotle peppers add a smoky kick that makes this barbacoa special. - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (fresh, frozen, or canned) - 2 cups cooked rice (white or brown) For the burrito bowls, black beans add protein and fiber. Corn brings sweetness and texture. Choose white or brown rice for your base; both work well. These ingredients create a hearty foundation for your bowl. - Chopped fresh cilantro - Avocado slices - Shredded cheese (cheddar or Monterey Jack) - Sour cream or Greek yogurt Toppings make your burrito bowl shine. Fresh cilantro adds a bright, herbal note. Creamy avocado slices balance the flavors. Shredded cheese adds richness, and a dollop of sour cream or Greek yogurt offers tang. These garnishes elevate the dish and make it visually appealing. First, gather your ingredients. You will need onions, garlic, spices, and the beef. In the slow cooker, combine the chopped onions, minced garlic, cumin, oregano, smoked paprika, black pepper, and salt. This mix adds flavor to the beef. Next, place the beef chuck roast on top of this spice mix. The beef will soak in all those flavors as it cooks. Now, let’s prepare the broth. In a bowl, mix the beef broth, lime juice, and chopped chipotle peppers. This adds a nice kick to your dish. Pour this mixture over the beef in the slow cooker. Cover the slow cooker and set it to low heat for 8 hours. The beef should become tender and easy to shred. After cooking, remove the beef from the slow cooker. Use two forks to shred the beef into bite-sized pieces. Return the shredded beef to the slow cooker and stir it into the sauce. Now, it’s time to build your burrito bowls. In serving bowls, layer the cooked rice, black beans, corn, and shredded beef. Finally, top each bowl with avocado slices, shredded cheese, fresh cilantro, and a dollop of sour cream or Greek yogurt. This makes the dish colorful and tasty! Choosing the right cut of beef Use beef chuck roast for the best flavor. This cut has enough fat to stay tender as it cooks. You want the beef to shred easily after cooking. Avoid lean cuts, as they can dry out. Importance of seasoning Seasoning is key to great barbacoa. I mix spices like cumin, oregano, and smoked paprika. These spices add depth and richness. Don't forget salt and pepper; they enhance all the flavors. The more you season, the better your dish. Bowl assembly tips Layering is essential for burrito bowls. Start with cooked rice as the base. Then, add black beans and corn for texture. Top with shredded barbacoa for a savory kick. This mix creates a hearty meal. Presentation ideas for a vibrant look Use colorful bowls to make your meal pop. Arrange avocado slices and shredded cheese neatly. Add cilantro for a fresh touch. A beautiful presentation makes the meal more enjoyable. Exploring different toppings Get creative with toppings! Try adding jalapeños for heat. Fresh salsa or pico de gallo can elevate the flavor. You can also include pickled onions for a tangy twist. Substitutions for dietary preferences If you need a dairy-free option, skip the cheese and sour cream. Use avocado or guacamole instead. For a vegetarian dish, replace beef with jackfruit or beans. These swaps keep the flavors while meeting your needs. {{image_2}} You can switch out the beef for chicken or pork. Chicken thighs work best. They stay moist and tender. For pork, use shoulder or butt cuts. Both meats soak up flavors well. If you want a vegetarian option, try jackfruit. It shreds easily like beef. You can also use lentils or chickpeas. They add protein and texture to your bowls. To add some heat, toss in jalapeños. Slice them and mix them in with the beef. For a milder flavor, remove the seeds. You can also try roasted red peppers for a different taste. Experiment with spices to enhance the flavor. Add chili powder for more warmth. Smoked paprika adds a rich, deep flavor. You can also try fresh herbs like cilantro or oregano for a fresh twist. Rice is a common base, but you can use quinoa instead. Quinoa is high in protein and has a nutty taste. Cauliflower rice is also a great low-carb choice. It adds volume without the carbs. You can mix in other grains too. Try farro or barley for a chewy texture. Pulses like black-eyed peas or kidney beans make great additions for even more protein and fiber. To store your beef barbacoa leftovers, place them in airtight containers. This keeps them fresh longer. Let the beef cool before sealing. In the fridge, these bowls can last for about 3 to 4 days. Make sure to label the containers with the date. This way, you won’t forget when you made them! If you want to keep the beef barbacoa longer, you can freeze it. First, let it cool completely. Then, transfer it to freezer bags or containers. Squeeze out any extra air before sealing. It can last for up to 3 months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. For reheating, heat it on the stove or in the microwave. Add a splash of beef broth to keep the texture nice. Meal prep makes busy days easier. You can prep the beef barbacoa ahead of time. Cook a big batch and store it for later. Divide the cooked rice, beans, and corn into separate containers. This allows you to mix and match your burrito bowls all week. Just add your favorite toppings when you are ready to eat! You will know the beef is done when it is tender and easy to shred. The meat should fall apart with little effort. You can check it by using two forks. If the forks pull the meat apart easily, it’s ready. The slow cooking method helps break down the tough fibers in the beef. Always aim for a cook time of about 8 hours on low heat. Yes, you can! If you do not have a slow cooker, you can use an oven or a pressure cooker. For the oven method, you can cook the beef in a covered pot at 300°F for about 3-4 hours. The pressure cooker will cook the beef much faster, usually in about 1.5 hours. Just make sure to follow the same steps for seasoning and adding liquids. Burrito bowls can be paired with many sides. Here are some great options: - Fresh salsa or pico de gallo - Tortilla chips with guacamole - Mexican street corn salad - A simple green salad with lime dressing - Drinks like iced tea or a refreshing limeade These sides will add flavor and variety to your meal! Beef barbacoa is simple to make. You can cook tender beef with onions, spices, and more in a slow cooker. After shredding, use it for tasty burrito bowls topped with fresh ingredients. Customize with different proteins, grains, and spices to suit your taste. Store leftovers properly in the fridge or freezer for later. Now, you’re ready to enjoy your homemade barbacoa and impress your family!$

Slow Cooker Beef Barbacoa Burrito Bowls

Indulge in the deliciousness of Savory Slow Cooker Beef Barbacoa Burrito Bowls! This easy recipe features tender beef chuck roast simmered with spices for ultimate flavor. Layered with rice, black beans, corn, and topped with fresh avocado and cheese, this meal is perfect for any occasion. Don't miss out—click through to explore the full recipe and create a flavorful feast for your family today!

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Ingredients

2 lbs beef chuck roast

1 medium onion, chopped

4 cloves garlic, minced

2 teaspoons ground cumin

2 teaspoons dried oregano

1 teaspoon smoked paprika

1 teaspoon ground black pepper

1 teaspoon salt

1 cup beef broth

1/4 cup lime juice

2 chipotle peppers in adobo sauce, finely chopped

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

2 cups cooked rice (white or brown)

Chopped fresh cilantro, for garnish

Avocado slices, for topping

Shredded cheese (cheddar or Monterey Jack), for topping

Sour cream or Greek yogurt, for topping

Instructions

Combine the chopped onions, minced garlic, cumin, oregano, smoked paprika, black pepper, and salt in the bottom of the slow cooker.

Place the beef chuck roast on top of the spice mixture.

In a separate bowl, mix the beef broth, lime juice, and chopped chipotle peppers. Pour the mixture over the beef in the slow cooker.

Cover the slow cooker and set it to low heat. Cook for 8 hours or until the beef is tender and easily shredded.

Once the beef is cooked, remove it from the slow cooker and shred it with two forks. Return the shredded beef back to the slow cooker and stir to coat in the sauce.

In serving bowls, layer the cooked rice, black beans, corn, and shredded beef.

Top each burrito bowl with avocado slices, shredded cheese, fresh cilantro, and a dollop of sour cream or Greek yogurt.

Prep Time: 15 minutes | Total Time: 8 hours 15 minutes | Servings: 6-8

- Presentation Tips: Use colorful bowls to serve, and arrange the avocado slices and cheese in an eye-catching pattern for a vibrant and appealing look. Sprinkle additional cilantro on top for a fresh finish.