Beef Burrito Bowls

An overhead image of a beef burrito bowl with another next to it and limes and cilantro on the side.

These beef burrito bowls are packed with bold flavors and require minimal effort! It’s the kind of meal that’s hearty, customizable, and perfect for busy nights - or meal prep for the week.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 8

Total Time 8 10

Servings servings

Calories 661kcal

Author Jessy Freimann

Equipment

Ingredients

6 pound chuck roast
1 packet taco seasoning
½ teaspoon kosher salt
1 ½ cups sliced onions
1 ½ cups poblano peppers seeds removed and sliced
½ cup salsa
2 tablespoons vegetable oil or canola oil

Instructions

Slow Cooker Instructions:

Place chuck roast into slow cooker surrounded by onions and poblano peppers.
Sprinkle with taco seasoning and salt. Top with salsa and oil.
Cover and cook for 8-9 hours on low.
Shred beef, discard fat and serve over rice with the toppings of your choice.

Instant Pot Instructions:

Place chuck roast into Instant Pot surrounded by onions and poblano peppers.
Sprinkle with taco seasoning and salt. Top with salsa and oil.
Cover and cook for 90 minutes on high pressure followed by a 15 minute Natural Pressure Release.
Shred beef, discard fat and serve over rice with the toppings of your choice.

Video

Notes

When shredding, remove as much fat as possible and be careful not to over-shred. It should be tender but still have some texture.

For extra moisture, mix in some of the cooking juices after shredding.

If using an Instant Pot, stick to a smaller chuck roast and cut it in half before cooking for the best results.

Spice it up with jalapeños or add a smoky kick with chipotle powder.

Ingredients to prep ahead- Chop the onions and peppers in advance. Keep all toppings separate and assemble fresh.

Leftovers and storage- Store beef apart from toppings — it stays fresh for 4 days in the fridge. Freeze the meat raw or cooked for an easy meal later.

Nutrition