Shredded Beef Chipotle Burrito Bowls

• servings: 12 servings

Ingredients

2 chipotle chiles in adobo from a can, (minced)

2 tablespoons apple cider vinegar

½ cup low-sodium beef broth

¼ cup salsa verde

6 garlic cloves

3 pounds boneless chuck roast (trimmed of excess fat and cut into 4 equal-sized chunks)

2 ½ teaspoon kosher salt

1 teaspoon pepper

2 teaspoon ground cumin

4 bay leaves

1 tablespoon dried oregano

4 cups prepared rice or cilantro rice

2 cups frozen fire roasted corn (defrosted)

Guacamole

Pico de gallo

Fresh cilantro leaves

Hot sauce

Directions

For the Beef (Instant Pot Method):

In the bottom of an instant pot, combine the adobo chiles, apple cider vinegar, broth, salsa verde, garlic, and stir until well combined.

Season the chuck roast on all sides with the salt, pepper, cumin, oregano and nestle into the sauce in the InstantPot. Add bay leaves.

Cover and ensure that the InstantPot is properly sealed. Cook on Manual High Pressure for 60 minutes.

When the cook time is complete, release the pressure in the InstantPot manually by carefully turning the valve to release. Once all of the pressure has fully released, carefully open the lid.

Using tongs, transfer the cook roast to a sheet pan and using two forks, shred the meat. Return the shredded meat to the sauce in the pot and toss until well coated. Let rest in the sauce for at least 10 minutes to really allow the sauce to coat the shredded beef all over and soak in.

For The Shredded Beef (Slow Cooker Method):

In the bottom of a slow cooker, combine the adobo chiles, apple cider vinegar, broth, salsa verde, garlic, and stir until well combined.

Season the chuck roast on all sides with the salt, pepper, cumin, oregano and nestle into the sauce in the Slow Cooker.

Add bay leaves.

Cover and cook on low for 8 to 10 hours.

When the cook time is complete, using tongs, transfer the cook roast to a sheet pan and using two forks, shred the meat.

Return the shredded meat to the sauce in the slow cooker and toss until well coated.

Let rest in the sauce for at least 10 minutes to really allow the sauce to coat the shredded beef all over and soak in.

Finish the Bowls:

To serve, layer the bowls with rice, then the shredded beef and finish with desired toppings. I like to serve mine topped with corn, guacamole, pico de gallo, cilantro, a little hot sauce, and a wedge of lime.

Nutrition

• Calories: 464 kcal
• Total Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Trans Fat: 1 g
• Cholesterol: 78 mg
• Sodium: 633 mg
• Total Carbohydrate: 56 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 27 g