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Shredded Beef Burrito Bowl Recipe

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This easy homemade shredded beef burrito bowl features tender, slow-cooked beef layered over rice and beans, topped with fresh veggies, cheese, and zesty salsa. It’s a hearty, customizable meal perfect for family dinners, meal prep, or gatherings.

Ingredients

Scale
  • 2.5 lbs beef chuck roast (trimmed of excess fat)
  • 1 large yellow onion, sliced
  • 5 cloves garlic, minced
  • 1 cup beef broth (low sodium, if possible)
  • 2 tbsp tomato paste
  • 2 tsp ground cumin
  • 1 1/2 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp salt (plus more to taste)
  • 1/2 tsp freshly ground black pepper
  • Juice of 1 lime
  • 4 cups cooked white or brown rice (or cauliflower rice for low-carb)
  • 2 cups cooked black beans or pinto beans, drained and rinsed
  • 1 tsp olive oil (optional, for reheating or sautéing beans)
  • 2 cups shredded romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, diced (or 2 small)
  • 1/2 cup fresh salsa or pico de gallo
  • 1/2 cup shredded cheddar or Monterey Jack cheese
  • 1/4 cup sour cream or plain Greek yogurt (or dairy-free alternative)
  • 1/4 cup chopped fresh cilantro
  • Extra lime wedges for serving
  • Pickled jalapeños (optional)
  • Hot sauce (optional)
  • Roasted corn kernels (optional)

Instructions

  1. Pat beef chuck roast dry with paper towels. Sprinkle with salt, pepper, cumin, chili powder, smoked paprika, and oregano on all sides.
  2. Heat a splash of olive oil in a large Dutch oven or slow cooker insert over medium-high. Sear beef for 3-4 minutes per side until deeply browned. Remove and set aside.
  3. Add sliced onions to the same pot. Cook for 2 minutes, scraping up any brown bits. Add garlic and tomato paste; cook for 1 minute until fragrant.
  4. Return beef to the pot. Pour over beef broth and squeeze in lime juice. Cover and cook on low heat for 2.5–3 hours (Dutch oven on stovetop) or 6–8 hours (slow cooker) until beef is fork-tender. For pressure cooker: Cook on high pressure for 40 minutes, natural release.
  5. Transfer beef to a cutting board. Shred into bite-sized pieces using two forks. Return shredded beef to the pot and stir to coat in juices. Taste and adjust seasoning.
  6. While beef cooks, prepare rice according to package instructions. Fluff with a fork. Warm beans in a saucepan with a splash of olive oil if desired.
  7. Prep fresh toppings: slice lettuce, halve tomatoes, dice avocado, chop cilantro, shred cheese, and set out lime wedges.
  8. To assemble, spoon rice into each bowl (about 1 cup per serving). Add beans, then generous shredded beef. Top with lettuce, tomatoes, avocado, cheese, salsa, sour cream, cilantro, and lime. Add extras like jalapeños or roasted corn as desired.
  9. Serve immediately. If making ahead, keep beef and toppings separate until ready to eat.

Notes

Sear the beef for maximum flavor before slow cooking. Prep toppings fresh for best texture. For meal prep, store beef and toppings separately. Use cauliflower rice for low-carb, vegan cheese and yogurt for dairy-free, or double beans for vegetarian. Adjust spice and lime to taste. Leftover beef keeps well in the fridge or freezer.

Nutrition

Keywords: shredded beef, burrito bowl, Mexican, easy dinner, meal prep, slow cooker, gluten-free, family meal, beef recipe, rice bowl

Find it online: https://chrisfeasts.com/shredded-beef-burrito-bowl-recipe-easy-homemade-meal-with-fresh-toppings/