Easy Beef Barbacoa Bowl
This Easy Beef Barbacoa Bowl is a flavorful, hearty, and customizable meal perfect for lunch, dinner, or meal prep. Juicy, tender shredded beef is seasoned with a blend of spices and slow-cooked to perfection, served over a bed of rice, and topped with fresh and vibrant ingredients like salsa, avocado, and cilantro.
Equipment
- Slow cooker or Instant Pot
- Large skillet
- Cutting board and knife
- Forks for shredding
- Measuring cups and spoons
- Ingredients:
Ingredients
- For the Beef Barbacoa:
- 2 lbs beef chuck roast trimmed and cut into large chunks
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 chipotle pepper in adobo sauce minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cloves
- 1 cup beef broth
- 2 tablespoons apple cider vinegar
- Juice of 1 lime
- Salt and pepper to taste
- For the Bowls:
- 3 cups cooked white or brown rice
- 1 cup black beans drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned
- 1 cup salsa or pico de gallo
- 1 avocado sliced
- 1/4 cup chopped cilantro
- Lime wedges for serving
Instructions
- Prepare the Beef:
- Season the beef chunks with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.
- Slow Cook the Beef:
- Transfer the seared beef to a slow cooker. Add garlic, chipotle pepper, cumin, smoked paprika, oregano, ground cloves, beef broth, apple cider vinegar, and lime juice. Stir to combine. Cover and cook on low for 8 hours or high for 4-5 hours, until the beef is tender and easily shredded.
- Shred the Beef:
- Once cooked, use two forks to shred the beef in the slow cooker. Let it sit in the juices for an additional 15 minutes to absorb the flavors.
- Assemble the Bowls:
- Divide the cooked rice into bowls. Top with shredded beef, black beans, corn, salsa, avocado slices, and chopped cilantro.
- Serve:
- Garnish with lime wedges and serve warm.