Shredded Beef Burrito Bowl
A flavor-packed bowl featuring tender shredded beef, fresh toppings, and wholesome ingredients, perfect for lunch or dinner.
Ingredients
For the beef
- 3 pounds beef chuck roast Cut into 3–4 inch chunks
- 2 tablespoons olive oil For searing the beef
- 1/2 cup beef broth To add moisture while cooking
- 1/2 unit lime Juiced over the shredded beef
- 4 teaspoons chili powder Spice mix for beef
- 2 teaspoons dried oregano Spice mix for beef
- 2 teaspoons smoked paprika Spice mix for beef
- 1 1/2 teaspoons salt Spice mix for beef
- 1/2 teaspoon cumin powder Spice mix for beef
- 1/2 teaspoon garlic powder Spice mix for beef
- 1/2 teaspoon onion powder Spice mix for beef
- 1/2 teaspoon pepper Spice mix for beef
For serving
- 6 cups cooked white rice Base for the bowl
- 2 cups pico de gallo Can substitute with corn salsa or salsa
- 1 cup black beans Drained and rinsed
- 1 cup shredded cheese Cheddar, Mexican blend, or Monterey Jack
- 1 cup guacamole Fresh or store-bought
- 1/2 cup sour cream For topping
Instructions
Preparation
- Preheat your oven to 325°F.
- Mix together the chili powder, dried oregano, smoked paprika, cumin powder, garlic powder, onion powder, salt, and pepper in a small bowl.
- Cut the chuck roast into 3–4 inch chunks and trim off any large pieces of excess fat.
- Toss the beef with the spice mixture until evenly coated.
Cooking
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Once hot, add the beef in a single layer, working in batches if needed. Sear on all sides until browned.
- Once all the beef chunks are seared, return them to the Dutch oven and pour in the beef broth.
- Cover the Dutch oven with its lid and transfer it to the preheated oven.
- Bake for 150-180 minutes, or until the beef is tender and easily shreds with a fork.
- If it’s not shredding easily, return it to the oven for an additional 30 minutes with the lid on.
- Transfer the beef to a plate or cutting board and shred using two forks.
- Squeeze the lime juice over the shredded beef and toss to combine.
Serving
- Divide the cooked rice among bowls.
- Top with shredded beef, black beans, pico de gallo, guacamole, sour cream, and shredded cheese.
- Serve immediately.
Notes
Store leftovers in airtight containers. Refrigerate for up to 3-4 days or freeze for 2-3 months. Ensure to reheat properly.