Description
A delicious and easy recipe for Slow Cooker Barbacoa Burrito Bowls that are gluten-free, perfect for a hearty meal.
Ingredients
Scale
- 2 lbs beef chuck roast
- 1 onion, chopped
- 4 cloves garlic, minced
- 1/4 cup lime juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth
- 1 can diced tomatoes with green chilies
- Cooked rice or quinoa for serving
- Fresh cilantro for garnish
- Avocado slices for topping
Instructions
- Place the beef chuck roast in the slow cooker.
- Add the chopped onion and minced garlic on top of the meat.
- In a bowl, mix lime juice, apple cider vinegar, chili powder, cumin, oregano, salt, and pepper.
- Pour the mixture over the beef in the slow cooker.
- Add the beef broth and diced tomatoes with green chilies.
- Cover and cook on low for 8 hours or high for 4 hours until the meat is tender.
- Shred the beef with two forks and mix it with the juices in the slow cooker.
- Serve over cooked rice or quinoa, and top with fresh cilantro and avocado slices.
Notes
- For extra flavor, marinate the beef overnight with the spices.
- Adjust the spice level by adding more chili powder or jalapeños.
- This recipe can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg