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Beef Burrito Bowl recipe
This Beef Burrito Bowl recipe is full of fantastic flavor and also easy to throw together! It's a tasty slow cooker or instant pot recipe the whole family will love!
Course
Main Course
Cuisine
Mexican
Prep Time
10
minutes
minutes
Cook Time
8
hours
hours
Total Time
8
hours
hours
10
minutes
minutes
Servings
6
servings
Author
Jessy Freimann
Ingredients
Beef:
1
six pound chuck roast
1
packet taco seasoning
½
teaspoon
kosher salt
2
onions
sliced
2
poblano peppers
seeds removed and sliced
½
cup
salsa
2
tablespoons
vegetable or canola oil
Bowls/Potential toppings:
Yellow rice
Canned corn
drained
Canned black beans
drained
Cilantro
Lime
Avocado
Sour cream
Cheddar cheese
Crumbled tortilla chips
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.
Notes
I use the Goya yellow rice packet because I don't have to stand at the stove and while it cooks.