Shredded Beef Chipotle Burrito Bowls

5 from 3 votes

Servings: bowls

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

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.

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.

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.

Freezer Tips:

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.