Satisfy your Chipotle cravings with this Shredded Beef Burrito Bowl! The beef is super easy to make and cooked slow and low for tender, shredded beef.
Recipe Overview
Time: Just over 3 hours total since the beef cooks low and slow, but only about 30 minutes is hands-on time.
Ingredients: Chuck roast, spices, olive oil, beef broth, lime, rice, pico de gallo, black beans, cheese, guacamole, and sour cream.
Ease: Medium. You'll need to prepare the shredded beef, rice, guacamole, and pico de gallo, but each is easy to make.
Ingredients & Substitutions
Beef Chuck Roast- You'll need a 3-pound chuck roast. This cut is easy to find, budget-friendly, and becomes tender and flavorful when cooked low and slow.
Olive Oil- Used for searing the beef. Any high-heat oil works well, including vegetable oil, canola oil, or avocado oil.
Beef Broth - This adds moisture and depth of flavor to the beef as it cooks.
Spices- Chili powder, oregano, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper season the beef. You can substitute a store-bought taco seasoning, but this homemade blend gives the meat a much better flavor.
Lime - Fresh lime juice brightens the flavors and adds a tangy finish to the beef.
White Rice-The base of the bowl. Brown rice or cauliflower rice works well if you want a lighter option. You can also use Mexican Rice or Cilantro Lime Rice for even more flavor!
Add-ins- I used black beans, pico de gallo, guacamole, sour cream (or Greek yogurt), and shredded cheese.
Other Add-ins
- corn salsa or black bean salad
- shredded lettuce
- Your favorite salsa or hot sauce
- diced tomatoes
- pinto beans
- crushed tortilla chips
- sliced jalapeños or pickled jalapenos
- queso
How to Make Shredded Beef Burrito Bowl
Cut and Season Beef
Mix the spices. Cut and trim the chuck roast. Season with spices.
Cook the Beef
Sear the beef on all sides in a Dutch oven. Pour in the beef broth. Cover and bake for 2 ½-3 hours.
Shred
Shred with two forks. Squeeze juice from ½ lime over the beef. If it's not shredding easily, return it to the oven for another 30 minutes with the lid on.
Step 1
To make your burrito bowls, divide the cooked rice among the bowls. Top with shredded beef, black beans, pico de gallo, guacamole, sour cream, and cheese.
Tips
Save Time: Use premade guacamole and pico de gallo to save 10-15 minutes.
Don't Skip the Searing: Searing the beef before oven cooking locks in flavors and adds a delicious crust.
Cut the Beef into large chunks: Keeping the pieces 3-4 inches helps the beef stay juicy and prevents it from drying out during cooking.
If it's Not Shredding, Keep Cooking: Chuck roast should pull apart easily with a fork. If it doesn't, cover it and return it to the oven for another 20-30 minutes.
Common Questions
Can I use a different cut of beef?
Yes, you can use other cuts like brisket or flank steak, but cooking times may vary.
Can I make the shredded beef in a slow cooker?
Absolutely! Follow steps 1-5 for my Crock Pot Shredded Beef Tacos to make this shredded beef in a crock pot.
Shredded Beef Burrito Bowl
Ingredients
Shredded Beef Ingredients
- 4 teaspoons chili powder
- 2 teaspoons dried oregano
- 2 teaspoons smoked paprika
- 1 ½ teaspoons salt
- ½ teaspoon cumin powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon pepper
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- ½ cup beef broth
- ½ lime
Shredded Beef Burrito Bowl Ingredients
- 6 cups cooked white rice
- shredded beef
- 2 cups pico de gallo or corn salsa or salsa
- 1 cups black beans
- 1 cups shredded cheese cheddar, mexican blend, monterray jack
- 1 cup guacamole
- ½ cup sour cream
See it. Make it. Eat it!
Instructions
- Preheat your oven to 325°F.
- Mix together the chili powder, dried oregano, smoked paprika, cumin powder, garlic powder, onion powder, salt, and pepper.
- Cut the chuck roast into 3-4 inch chunks, trimming off any large pieces of excess fat. Toss the beef with the spice mixture until evenly coated.
- Heat the olive oil in a large Dutch oven over medium-high heat. Once hot, add the beef in a single layer, working in batches if needed. Sear on all sides until browned.
- Once all the beef chunks are seared, return them to the Dutch oven. Pour in the beef broth. Cover the Dutch oven with its lid and transfer it to the preheated oven.
- Bake for 2 ½-3 hours, or until the beef is tender and easily shreds with a fork. If it's not shredding easily, return it to the oven for an additional 30 minutes with the lid on.
- Transfer the beef to a plate or cutting board and shred using two forks. Squeeze the lime juice over the shredded beef and toss to combine.
- Divide the cooked rice among bowls. Top with shredded beef, black beans, pico de gallo, guacamole, sour cream, and shredded cheese. Serve immediately.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!