Shredded Beef Burrito Bowl
Yields 6-8 servings
Ingredients:
For the Slow-cooker:
3 lb beef roast
32 oz jar salsa (I used Pace Picante because I can get it in a large jar)
3 packages taco seasoning
1 package ranch seasoning
3 cloves garlic, minced
2 tbsp jalapenos
For the bowl:
2 cans refried beans, black beans, or pinto beans, heated
6-8 cups brown rice, cooked
Optional Toppings:
shredded cheddar cheese
taco sauce
cilantro
jalapeno slices
sour cream
black olives
tortilla chips
Instructions:
Place roast in slow cooker. Top with seasonings, garlic, and jalapenos. Puncture roast with a fork to penetrate seasoning into meat. Pour salsa into slow cooker until roast is almost covered.
Cook on low heat for 6 1/2 hours.
Remove roast and shred.
Blend sauce in slow cooker with an immersion blender or regular blender until the sauce is smooth and silky. If you're using a slow cooker liner like I did be careful not to catch it in the blender.
Return shredded beef to slow cooker. Increase heat to high and simmer for 1 hour. This step insures that the meat is incredibly tender.
To create the bowl I added a scoop of beans to the bottom of the bowl then layered cheese, taco sauce, cilantro, ~1 cup rice, beef, cheese, and cilantro.
You can let each person create their own bowl with their favorite toppings!
Shredded Beef Burrito Bowl
I had a beef roast, it's true. Came with a meat package my husband and I got from Mr. P's butcher shop in Homewood, Al. And I asked "Self, what are we going to do with this beef roast?". Self didn't answer but jumped right into action.
I figured it was going to have to be slow roasted to be tender enough to shred so I plopped it into the slow cooker. (We plop in the south.) I sprinkled it with taco and ranch seasonings and smothered it in salsa. Cooked that baby all day, shredded it, then made a delicious and filling burrito bowl inspired by Ten Dollar Dinners on the Food Network.
I think black beans would be delicious in this recipe but I used refried beans because that's what I had on hand. My husband created nachos with the beef and it would also be great for burritos.
Once the beef was added back to the blended sauce it was almost like a chili. I'd love to add some corn and beans to this and make a Tex-Mex style chili. If you try that let me know!
It reheated easily on the stovetop and because it's so saucy the beef doesn't taste reheated.
Check out these other recipes!
Quesalada
Mexican Chicken Empanadas
Eric's Favorite Burritos
Cooking with
