Description
Delicious and easy-to-make Slow Cooker Barbacoa Burrito Bowls that are gluten-free.
Ingredients
Scale
- 2 lbs beef chuck roast
- 1/4 cup lime juice
- 1/4 cup apple cider vinegar
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup beef broth
- 1 can diced tomatoes with green chilies
- Cooked rice or quinoa for serving
- Black beans, corn, avocado, and cilantro for toppings
Instructions
- Place the beef chuck roast in the slow cooker.
- In a bowl, mix lime juice, apple cider vinegar, cumin, oregano, chili powder, garlic powder, onion powder, salt, and pepper.
- Pour the mixture over the beef in the slow cooker.
- Add 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 black beans, corn, avocado, and cilantro.
Notes
- For extra flavor, marinate the beef overnight with the spice mixture.
- Feel free to customize toppings based on your preference.
- This dish can be 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: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 90mg