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Easy Chipotle Barbacoa Burrito Bowl

A delightful dish featuring tender, shredded barbacoa beef seasoned with chipotle peppers, garlic, and spices, served over rice and topped with fresh ingredients.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Main
Cuisine: Mexican
Keyword: Easy
Servings: 4 servings

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients

Beef Chuck Roast

  • 2-3 pounds Beef Chuck Roast Well-marbled cut for tenderness.

Chipotle Peppers

  • 2-3 peppers Chipotle Peppers in Adobo Sauce Adds smoky, spicy flavor.
  • 1 tablespoon Adobo Sauce From the chipotle can.

Garlic

  • 4-5 cloves Garlic Minced for flavor.

Spices

  • 2 teaspoons Ground Cumin Essential for flavor.
  • 1 teaspoon Dried Oregano Adds freshness.

Lime Juice

  • 2 limes Lime Juice Freshly squeezed for marinating.

Broth

  • 1 cup Beef Broth For braising the meat.

Rice

  • 2 cups Cooked Rice Base for the bowl.

Beans

  • 1 can Black Beans Drained and rinsed.

Toppings

  • 1 ripe Avocado Diced for creaminess.
  • 1 cup Corn Fresh, frozen, or canned.
  • 1 cup Shredded Cheese Optional topping.
  • 1 cup Sour Cream For creaminess and tang.
  • 1 handful Fresh Cilantro Chopped for garnish.

Instructions

  • Prepare your ingredients by gathering spices, chopping garlic, and dicing onion.
  • Trim excess fat from the beef chuck roast and cut into large chunks.
  • In a mixing bowl, combine beef chunks with minced garlic, chipotle peppers, adobo sauce, cumin, oregano, and lime juice. Mix thoroughly and marinate for at least 30 minutes.
  • Preheat the slow cooker on low. Transfer marinated beef and marinade into the slow cooker.
  • Add beef broth to the slow cooker.
  • Cover and cook on low for 8 hours or high for 4 hours until fork-tender.
  • Remove beef from the slow cooker and shred with two forks.
  • Return shredded beef to the slow cooker and stir into the juices.
  • Prepare rice according to package instructions.
  • Heat black beans in a separate pot until warmed through.
  • Assemble your burrito bowl starting with a base of rice.
  • Top with shredded barbacoa beef, black beans, diced avocado, corn, and cheese if using.
  • Finish with sour cream and cilantro for garnish. Serve immediately.

Notes

Store leftovers in airtight containers for up to 3 days. You can freeze the barbacoa beef for up to 3 months.