Slow Cooker Chipotle Beef Burrito Bowls

Name: Slow Cooker Chipotle Beef Burrito Bowls
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 tbsp Avocado Oil (2 tablespoons avocado oil); 2 ½ lb Beef Chuck Roast (2.5lb beef chuck roast); 1 tbsp Table Salt (1 tablespoon salt); 1 piece White Onion (1 medium white onion, sliced); 3 cloves Garlic (3 cloves garlic); 1 oz Diced Tomatoes (1 – 15oz can diced tomatoes — up to 15); 1 oz Green Chili (1 – 4oz can diced green chiles — up to 4); ⅓ cup Apple Cider Vinegar (1/3 cup apple cider vinegar); ⅓ piece Water (1/3 water); 2 pieces Bay Leaves (2 dried bay leaves); 1 tbsp Cumin Seeds (1 tablespoon cumin); ½ tbsp Chipotle Powder (1/2 tablespoon chipotle powder or chili powder); 1 tsp Red Pepper Flakes (1 teaspoon crushed red pepper flakes); 1 tsp Dried Oregano (1 teaspoon dried oregano); ½ tsp Paprika (1/2 teaspoon paprika); 0 pieces Bell Pepper (sliced bell peppers and onions, for serving); 0 pieces Romaine Lettuce (romaine lettuce, for serving); 0 pieces Salsa (salsa, for serving); 0 pieces Cauliflower Rice (cauliflower rice, for serving); 0 pieces Guacamole (guacamole, for serving); 0 pieces Lime (limes, for serving); 0 pieces Jalapeño (jalapeños, for serving (optional)) — optional; 0 pieces Cilantro (cilantro, for serving)

Slow Cooker Chipotle Beef Burrito Bowls - Dinner (Mexican)

380 minMexican

Servings6

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Dairy Free
Egg Free

Ingredients

For 6 servings

Avocado Oil2 tbsp · 2 tablespoons avocado oil
Beef Chuck Roast2 ½ lb · 2.5lb beef chuck roast
Table Salt1 tbsp · 1 tablespoon salt
White Onion1 piece · 1 medium white onion, sliced
Garlic3 cloves · 3 cloves garlic
Diced Tomatoes1 oz · 1 – 15oz can diced tomatoes — up to 15
Green Chili1 oz · 1 – 4oz can diced green chiles — up to 4
Apple Cider Vinegar⅓ cup · 1/3 cup apple cider vinegar
Water⅓ piece · 1/3 water
Bay Leaves2 pieces · 2 dried bay leaves
Cumin Seeds1 tbsp · 1 tablespoon cumin
Chipotle Powder½ tbsp · 1/2 tablespoon chipotle powder or chili powder
Red Pepper Flakes1 tsp · 1 teaspoon crushed red pepper flakes
Dried Oregano1 tsp · 1 teaspoon dried oregano
Paprika½ tsp · 1/2 teaspoon paprika
Bell Pepper0 pieces · sliced bell peppers and onions, for serving
Romaine Lettuce0 pieces · romaine lettuce, for serving
Salsa0 pieces · salsa, for serving
Cauliflower Rice0 pieces · cauliflower rice, for serving
Guacamole0 pieces · guacamole, for serving
Lime0 pieces · limes, for serving
Jalapeño0 pieces · jalapeños, for serving (optional) · optional
Cilantro0 pieces · cilantro, for serving

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Steps

1Heat a large heavy-bottomed skillet over medium-high heat. While the pan is heating, sprinkle a half tablespoon of salt on each side of the beef. When the pan is hot, add the avocado oil. Sear the beef for 7-8 minutes per side until it’s golden brown. Remove the meat from the skillet and place it in the slow cooker.
2Lower the skillet heat and then add the apple cider vinegar to deglaze. Next, add the onions and garlic to the skillet. Cook 3-4 minutes and then pour over the beef.
3Add all of the remaining ingredients to the slow cooker. Cook on high for 5-6 hours until the beef is tender and easily shreds with two forks.
4Make the fajita veggies by sautéing sliced bell peppers and onions in a skillet over high heat. Finish the veggies with a little salt and fresh lime juice.
5Assemble your burrito bowls. Start with romaine lettuce and then top with salsa, guacamole, cauliflower rice, fajita veggies, and the shredded beef. Serve with fresh limes and lots of cilantro. Enjoy!