Name: Slow Cooker Beef Barbacoa Burrito Bowls
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Mexican
Ingredients: 3 to 4 pounds beef chuck roast; 1 cup beef broth (low-sodium); 1/2 cup chicken broth; 4 large dried guajillo chiles (stems and seeds removed); 3 large dried ancho chiles (stems and seeds removed); 1/4 cup fresh lime juice (about 2 limes); 6 cloves garlic, minced; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon oregano (Mexican or regular); 2 tablespoons tomato paste; 1 tablespoon apple cider vinegar; 2 bay leaves; 1 teaspoon salt (plus more to taste); 2 cups cooked white rice; 1 can (15oz) black beans, drained and rinsed; 1 cup shredded cheese (Mexican blend or cheddar); 1/2 cup sour cream; 1/4 cup fresh cilantro, chopped; Lime wedges for serving

Description

A tender, flavorful, and easy-to-make slow cooker beef barbacoa served over rice with black beans and fresh toppings. This hands-off recipe is perfect for busy weeknights and meal prep.

Ingredients

Scale

3 to 4 pounds beef chuck roast
1 cup beef broth (low-sodium)
1/2 cup chicken broth
4 large dried guajillo chiles (stems and seeds removed)
3 large dried ancho chiles (stems and seeds removed)
1/4 cup fresh lime juice (about 2 limes)
6 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon oregano (Mexican or regular)
2 tablespoons tomato paste
1 tablespoon apple cider vinegar
2 bay leaves
1 teaspoon salt (plus more to taste)
2 cups cooked white rice
1 can (15oz) black beans, drained and rinsed
1 cup shredded cheese (Mexican blend or cheddar)
1/2 cup sour cream
1/4 cup fresh cilantro, chopped
Lime wedges for serving

Instructions

Remove stems and seeds from dried guajillo and ancho chiles. Tear into pieces and soak in hot water for 15-20 minutes until soft.
Drain chiles and place in a blender with garlic, cumin, coriander, oregano, salt, lime juice, apple cider vinegar, tomato paste, beef broth, and chicken broth. Blend until smooth.
Trim excess fat from chuck roast and cut into 3-4 large chunks.
Place beef chunks in a slow cooker. Pour the blended sauce over the meat and add bay leaves. Stir to coat.
Cover and cook on LOW for 8 hours or HIGH for 4-5 hours until meat is fork-tender.
Remove beef from slow cooker and discard bay leaves. Shred meat using two forks.
Return shredded beef to the slow cooker. If there is excess liquid, simmer on HIGH for 10-15 minutes to thicken the sauce.
Assemble bowls with rice, shredded beef, black beans, cheese, sour cream, cilantro, and lime wedges.

Notes

Rehydrating the chiles is crucial for a smooth sauce. Toasting spices like cumin and coriander enhances flavor. This recipe is naturally gluten-free. For dairy-free, skip cheese and sour cream. For low-carb, substitute rice with cauliflower rice.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Main Course
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl per serving
Calories: 380
Sugar: 2
Sodium: 450
Fat: 22
Saturated Fat: 9
Carbohydrates: 12
Fiber: 2
Protein: 35

Keywords: slow cooker, beef barbacoa, burrito bowls, chuck roast, meal prep, easy dinner, mexican food, crockpot recipes