Satisfy your chipotle cravings with this Shredded Beef Burrito Bowl! The beef is super easy to make and makes a delicious burrito bowl everyone will love.
With shredded beef seasoned to perfection and a variety of fresh ingredients, this recipe is both comfort food and a flavorful burrito bowl option.
If you're looking for a chicken version, check out my Chicken Fajita Rice Bowls! If you want more fun dinner ideas, check out my Stuffed Poblano Peppers, Chicken Tacos with Pico de Gallo, or Buffalo Chicken Tacos.
Ingredients & Substitutions
Beef Chuck Roast– You will need a 3-pound chuck roast. This cut of meat is easy to find and has a decent price per pound.
Olive Oil– Any high-heat oil will work, like vegetable oil, canola oil, or avocado oil.
Beef Broth – This adds moisture and depth of flavor to the beef as it cooks.
Spices– You will need chili powder, oregano, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper to season your meat. You can use pre-made taco seasoning, but this homemade version will make the meat taste so much better.
Lime – Fresh lime juice brightens the flavors and adds a tangy finish to the beef.
White Rice–The base of our rice bowl. For a healthier option, you can substitute with brown rice or cauliflower rice. 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, and shredded cheese. Other options are corn salsa, pinto beans, and sliced jalapenos.
Full ingredient list with quantities in the recipe card below
How to Make Shredded Beef Burrito Bowl
Step 1: Mix together the spices.
Step 2: Cut the beef chuck roast into 3-4” chunks. Trim off excess fat. Season with spices.
Step 3: Sear the beef on all sides in a dutch oven. Pour in the beef broth. Cover and bake for 2 ½-3 hours, or until the beef is tender and easily shreds with a fork.
Step 4: Remove the Dutch oven and transfer the beef to a plate. 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 5: 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
Don’t Skip the Searing: Searing the beef before slow cooking locks in the flavors and adds a delicious crust.
Make it Ahead: You can make the beef and pico de gallo up to 3 days in advance and store it in the fridge. For the best flavor, make the rice and guacamole fresh before serving.
Customize Your Toppings: You can choose from a variety of other toppings, such as shredded lettuce, diced tomatoes, sliced jalapeños, pinto beans, diced onions, salsa, hot sauce, and crispy tortilla strips. Mix and match to create your perfect combination!
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.
What to Serve with Shredded Beef Burrito Bowl
Make this a full restaurant experience with a Blood Orange, a side of Mexican Rice, and your sweet little treat- Churro Cheesecake Bars!
Other Fixins:
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
Shredded Beef Directions:
- 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 your chuck roast into 3-4” chunks and trim off excess fat. Coat the beef thoroughly with the spice mixture.
- Heat oil in a large Dutch oven over medium-high heat. Once hot, add the beef chunks, making sure not to overcrowd the pot. You may need to work in batches. Sear the beef on all sides.
- 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.
- Remove the Dutch oven from the oven and transfer the beef chunks to a large plate or cutting board. Shred the beef using two forks.
- Squeeze lime juice from ½ lime over the shredded beef.
Burrito Bowl Directions:
- 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 shredded cheese.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
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