Slow Cooked Beef Burrito Bowl
Tender shredded beef is slow-cooked in a smoky tomato-spice sauce until melt-in-your-mouth soft, then layered in a burrito bowl with rice, beans, veggies, and toppings of your choice. This bowl is like your favorite burrito—but lighter, customizable, and served in a nourishing bowl.
Prep: 15 minutes
Cook: 6–8 hours
Total: ~6–8 hours
Serves: 4–6
Ingredients
For the Slow Cooked Beef:
1.2–1.5 kg (2.5–3 lbs) beef chuck roast (or brisket)
1 tbsp olive oil
1 large onion, chopped
4 cloves garlic, minced
2 cups beef broth
1 cup crushed tomatoes
2 tbsp tomato paste
2 tsp ground cumin
2 tsp smoked paprika
1 tsp chili powder
1 tsp dried oregano
1 tsp salt
½ tsp black pepper
Juice of 1 lime
For the Burrito Bowls:
2 cups cooked rice (white, brown, or cilantro-lime rice)
1 can (400g) black beans, drained & rinsed
1 cup corn kernels
1 cup cherry tomatoes, halved
1 avocado, sliced or cubed
½ cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Fresh cilantro, chopped
Lime wedges
Optional Toppings:
Greek yogurt or sour cream
Jalapenos or hot sauce
Lettuce or shredded cabbage
Instructions
Prepare the beef:
Season beef with salt and pepper.
Heat olive oil in a skillet and sear beef on all sides until browned (for flavor).
Slow cook:
Place seared beef in slow cooker.
Add onion, garlic, broth, crushed tomatoes, tomato paste, cumin, paprika, chili powder, oregano, and lime juice.
Cover and cook on Low for 8 hours or high for 4–5 hours, until beef is fork-tender.
Shred beef:
Remove beef from the slow cooker, shred with two forks, and return to sauce. Stir to coat.
Assemble bowls:
Add a base of rice.
Top with shredded beef, black beans, corn, tomatoes, avocado, and cheese.
Garnish with cilantro and lime wedges.
Serve:
Drizzle with yogurt/sour cream or hot sauce if desired.
Notes & Tips
Meal prep tip: Store shredded beef separately and assemble fresh bowls when ready to eat.
Use cauliflower rice for a lighter, low-carb version.
Make it spicier with chipotle peppers in adobo instead of regular chili powder.
Leftover beef works great in tacos, quesadillas, or enchiladas.
Frequently Asked Questions
Q: Can I make this in the oven instead of a slow cooker?
Yes—cover beef tightly in a Dutch oven at 160°C (325°F) for 3–4 hours, until tender.
Q: Can I freeze the beef?
Absolutely. Shredded beef freezes well for up to 3 months.
Q: What protein alternatives can I use?
Chicken thighs or pork shoulder also work well with this recipe.
Nutritional Information
Calories: ~480 kcal
Protein: 36g
Carbohydrates: 35g
Fiber: 6g
Fat: 18g
Saturated fat: 6g
Sodium: 680mg