Slow Cooker Barbacoa Beef Burrito Bowls
Let the slow cooker do the work! These Slow Cooker Barbacoa Beef Burrito Bowls are just like Chipotle - except better!
Prep Time15 minutes mins
Cook Time8 hours hrs
Total Time8 hours hrs 15 minutes mins
Course: Main Course
Cuisine: American, Mexican
Servings: 8 servings
Calories: 573kcal
For the barbacoa beef:
- 3-4 pound beef chuck roast
- 2 chipotles en adobo sauce plus 1 tablespoon of the liquid from the can
- 1 tablespoon cumin
- 2 tablespoons apple cider vinegar
- 1 teaspoon dried Mexican oregano
- 4 cloves garlic minced
- 2 teaspoons salt
- 1 small yellow onion roughly chopped
For burrito bowls:
- Rice
- Salsa
- Corn
- Black Beans
- Guacamole or avocado
- Cilantro
- Sour Cream/Plain Greek Yogurt
- Shredded Cheese
- Lime
Combine chipotles, chipotle sauce from the can, cumin, apple cider vinegar, oregano, garlic, salt, and onion in a food processor or blender and puree.
Place chuck roast in slow cooker and top with sauce from food processor.
Cook on low for 8-9 hours or high for 4-5 hours, until beef shreds easily.
To assemble burrito bowls, place your desired amount of burrito bowl ingredients in a bowl and top with the barbacoa beef.
Enjoy!
Calories: 573kcal | Carbohydrates: 58g | Protein: 38g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 725mg | Potassium: 687mg | Fiber: 2g | Sugar: 1g | Vitamin A: 32IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 5mg