Description
These easy Slow Cooker Chipotle Beef Burrito Bowls are a weeknight dinner dream. Tender shredded beef that’s been braised in the slow cooker for hours, fresh veggies, and all your favorite burrito toppings in one bowl.
Ingredients
Scale
- 2 tablespoons avocado oil
- 2.5lb beef chuck roast
- 1 tablespoon salt
- 1 medium white onion, sliced
- 3 cloves garlic
- 1 – 15oz can diced tomatoes
- 1 – 4oz can diced green chiles
- 1/3 cup apple cider vinegar
- 1/3 water
- 2 dried bay leaves
- 1 tablespoon cumin
- 1/2 tablespoon chipotle powder or chili powder
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- sliced bell peppers and onions, for serving
- romaine lettuce, for serving
- salsa, for serving
- cauliflower rice, for serving
- guacamole, for serving
- limes, for serving
- jalapeños, for serving (optional)
- cilantro, for serving
Instructions
- Heat 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.
- Lower 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.
- Add 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.
- Make 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.
- Assemble 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!
