Description
This Beef Burrito Bowl features tender, slow-cooked shredded chuck roast seasoned with warm spices and chipotle peppers, served over fluffy rice with black beans, sweet corn, fresh pico de gallo, ripe avocados, and topped with a creamy, tangy avocado crema. Perfect for a hearty dinner with flavorful leftovers.
Ingredients
Beef
- 3 lbs chuck roast
- 1 tbsp dried oregano
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp salt
- ½ tbsp pepper
Slow Cooker Ingredients
- 3-4 chipotle peppers in adobo sauce, chopped
- 5 cloves garlic, smashed
- 4 oz green chilies, chopped
- ½ cup lime juice
- 2 bay leaves
- ½ cup water
- 1 tsp salt plus more to taste
Avocado Crema
- 1 small avocado, smashed
- ½ cup Greek yogurt
- 1 tbsp cilantro, minced
- 3 tbsp lime juice
- 2 tsp salt
Extras for the Bowl
- 5 cups cooked rice
- 2 cups frozen sweet corn, thawed
- 1 (16 oz) canned black beans
- 4 small avocados, diced
- 1 cup pico de gallo
- ¼ cup cilantro, chopped
Instructions
- Prepare Beef Seasoning: In a small bowl, mix together oregano, cumin, coriander, salt, and pepper to create a flavorful beef seasoning blend.
- Season and Sear the Roast: Generously coat the chuck roast with the seasoning mixture, ensuring all sides are covered. Heat a skillet over medium heat and sear each side of the roast for 1-2 minutes until browned to lock in flavor.
- Combine Slow Cooker Ingredients: While searing the beef, add chipotle peppers, smashed garlic, chopped green chilies, lime juice, bay leaves, and water into your slow cooker.
- Add Roast to Slow Cooker: Once seared, place the chuck roast into the slow cooker on top of the mixture.
- Slow Cook the Beef: Cook on high for 4.5-5 hours or on low for 9-10 hours until the beef is tender and shreds easily. Shred the beef and taste for seasoning, adding more salt if needed.
- Make Avocado Crema: In a separate bowl, combine smashed avocado, Greek yogurt, minced cilantro, lime juice, and salt until smooth and well incorporated.
- Prepare Bowl Ingredients: While beef cooks, cook rice if not prepared, warm the corn and black beans, and dice avocados.
- Assemble Burrito Bowls: In serving bowls, layer cooked rice, shredded beef, corn, black beans, diced avocados, pico de gallo, and chopped cilantro.
- Finish and Serve: Drizzle each bowl with creamy avocado crema, serve immediately, and enjoy your flavorful and hearty Beef Burrito Bowl.
Notes
- You can use leftover cooked rice or instant rice to save time.
- Adjust the number of chipotle peppers based on your preferred spice level.
- For a dairy-free avocado crema, substitute Greek yogurt with coconut yogurt or a vegan alternative.
- This recipe is great for meal prep and tastes even better the next day as flavors meld.
- Use fresh lime juice for the best tangy flavor in both the slow cooker and avocado crema.
