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These Shredded Beef Chipotle Burrito Bowls are a perfect weeknight dinner. They’re simple, customizable, and absolutely packed with delicious flavor.
I’ve said it before, but as a mom, I love build-a-bowl dinners because everyone can choose their own adventure and pick what they like! You provide the rice and the beef and topping options, and let everyone build the burrito bowl of their dreams. This dinner is always a hit in our house!
These Shredded Beef Chipotle Burrito Bowls are a great way to bring some of your favorite restaurant flavors home in a way that’s easy, nourishing, and will appeal to a lot of people. These are a great option for meal prep, too!
Ingredients:
- Chipotle Chiles in Adobo
- Apple Cider Vinegar
- Low-Sodium Beef Broth
- Salsa Verde
- Garlic
- Boneless Chuck Roast
- Kosher Salt
- Pepper
- Ground Cumin
- Bay Leaves
- Dried Oregano
- Rice
- Frozen Fire Roasted Corn
- Guacamole
- Pico de Gallo
- Cilantro
- Hot Sauce
Step-by-step: SLOW COOKER method
step one: season the roast
In the bottom of a slow cooker, combine the adobo chiles, apple cider vinegar, broth, salsa verde, garlic, and stir until well combined. Season the chuck roast on all sides with the salt, pepper, cumin, and oregano and nestle into the sauce in the Slow Cooker. Add bay leaves.
step two: slow cook the roast
Cover and cook on low for 8 to 10 hours.
step three: shred the beef
When the cook time is complete, using tongs, transfer the cooked roast to a sheet pan and using two forks, shred the meat.
step four: return the beef to the sauce
Return the shredded meat to the sauce in the slow cooker and toss until well coated. Let rest in the sauce for at least 10 minutes to really allow the sauce to coat the shredded beef all over and soak in.
step five: finish and serve!
To serve, layer the bowls with rice, then the shredded beef and finish with desired toppings. I like to serve mine topped with corn, guacamole, pico de gallo, cilantro, a little hot sauce, and a wedge of lime.
Absolutely! You can cook and shred the beef and store in the refrigerator. Reheat in a skillet when ready to serve! Add the toppings right before serving.
Sure! Bring the Chipotle restaurant experience home and offer a bowl, tacos, or a burrito option. Just make sure you have tortillas on hand! This also makes a great taco salad.
You can add fresh chopped tomatoes, sour cream, or crunchy tortilla strips! The fun thing about this meal is you can customize it however you like!
These burrito bowls are bound to be a hit in your house, and I can’t wait to hear if you try them! Leave a comment below when you do.
Looking for more slow-cooker meals? Try these!
Slow Cooker Thai-Inspired Beef Bowls
Slow Cooker Short Rib Ragu Over Pappardelle
Shredded Beef Chipotle Burrito Bowls
Ingredients
For the Shredded Beef:
- 2 chipotle chiles in adobo from a can, minced
- 2 tablespoons apple cider vinegar
- ½ cup low-sodium beef broth
- ¼ cup salsa verde
- 6 garlic cloves
- 3 pounds boneless chuck roast trimmed of excess fat and cut into 4 equal-sized chunks
- 2 ½ teaspoon kosher salt
- 1 teaspoon pepper
- 2 teaspoon ground cumin
- 4 bay leaves
- 1 tablespoon dried oregano
Optional, for serving:
- 4 cups prepared rice or cilantro rice
- 2 cups frozen fire roasted corn defrosted
- Guacamole
- Pico de gallo
- Fresh cilantro leaves
- Hot sauce
Instructions
For the Beef (Instant Pot Method):
- In the bottom of an instant pot, combine the adobo chiles, apple cider vinegar, broth, salsa verde, garlic, and stir until well combined.
- Season the chuck roast on all sides with the salt, pepper, cumin, oregano and nestle into the sauce in the InstantPot. Add bay leaves.
- Cover and ensure that the InstantPot is properly sealed. Cook on Manual High Pressure for 60 minutes.
- When the cook time is complete, release the pressure in the InstantPot manually by carefully turning the valve to release. Once all of the pressure has fully released, carefully open the lid.
- Using tongs, transfer the cook roast to a sheet pan and using two forks, shred the meat. Return the shredded meat to the sauce in the pot and toss until well coated. Let rest in the sauce for at least 10 minutes to really allow the sauce to coat the shredded beef all over and soak in.
For The Shredded Beef (Slow Cooker Method):
- In the bottom of a slow cooker, combine the adobo chiles, apple cider vinegar, broth, salsa verde, garlic, and stir until well combined.
- Season the chuck roast on all sides with the salt, pepper, cumin, oregano and nestle into the sauce in the Slow Cooker.
- Add bay leaves.
- Cover and cook on low for 8 to 10 hours.
- When the cook time is complete, using tongs, transfer the cook roast to a sheet pan and using two forks, shred the meat.
- Return the shredded meat to the sauce in the slow cooker and toss until well coated.
- Let rest in the sauce for at least 10 minutes to really allow the sauce to coat the shredded beef all over and soak in.
Finish the Bowls:
- To serve, layer the bowls with rice, then the shredded beef and finish with desired toppings. I like to serve mine topped with corn, guacamole, pico de gallo, cilantro, a little hot sauce, and a wedge of lime.
Notes
- The shredded meat in this recipe freezes well. To freeze, let the meat cool completely, then transfer it to airtight containers or freezer bags, leaving some space for expansion. Label and date the containers before placing them in the freezer.
- To thaw, transfer the meat to the refrigerator and let it thaw overnight.
- For reheating, warm the meat in a skillet over medium heat on the stove, adding a splash of water or broth to keep it moist.
- Alternatively, you can reheat this in the microwave in short intervals, stirring in between to ensure even heating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
Oh my gosh, this beef was incredible! And so dang easy. Definitely going in the rotation!