These Beef Burrito Bowls are a slow cooker delight! Tender shredded beef, seasoned with bold spices, pairs with rice, beans, and fresh toppings. Effortless and packed with Tex-Mex flair, it’s a wholesome, customizable meal perfect for busy days or a fun, build-your-own dinner that everyone will love.
Recipe Tips and Tricks
- Sear for Flavor: Browning the beef first adds depth—worth it if you’ve got time!
- Shred Easily: Use two forks or a hand mixer to pull the beef apart quickly.
- Rice Timing: Cook rice separately near the end to keep it fluffy.
- Layer Toppings: Add fresh ingredients like salsa and avocado just before serving.
- Spice Check: Taste the beef after shredding—adjust seasoning to your liking.
Why You’ll Love This Recipe
Oh, you’re going to fall hard for these Beef Burrito Bowls—they’re a slow cooker dream come true! You’ll love how the crockpot takes a simple beef roast and turns it into juicy, spice-infused perfection with almost no effort, leaving you free to enjoy your day while it simmers. The rich, Tex-Mex flavors meld together into a base that’s endlessly versatile—pile it over rice with beans, salsa, and all your favorite toppings for a meal that’s as fun as it is delicious. It’s perfect for busy weeknights when you want something hearty without the hassle, or for a casual dinner where everyone can build their own bowl just the way they like it. Packed with protein and customizable to any taste, this recipe brings the fiesta to your table with minimal cleanup. It’s a total crowd-pleaser—get ready for smiles all around!
Slow Cooker Beef Burrito Bowls
Spicy, tender beef slow-cooked with beans and rice, topped fresh—crockpot burrito bliss!
Ingredients
- 3 lbs beef chuck roast
- 1 tablespoon olive oil (for searing, optional)
- 1 packet (1 oz) taco seasoning (or 2 tablespoons homemade)
- 1 cup low-sodium beef broth
- 1 can (15 oz) black beans, rinsed and drained
- 1 medium onion, chopped
- 2 cups cooked long-grain rice
- 1 cup salsa (fresh or jarred)
- 1 lime, juiced
- Toppings: diced avocado, shredded cheddar, chopped cilantro, sour cream (optional)
Instructions
- Hey there, let’s whip up some Beef Burrito Bowls that’ll make your slow cooker the star! If you’ve got a skillet and a few minutes, heat 1 tablespoon of olive oil over medium-high heat and sear your beef chuck roast—2-3 minutes per side until it’s got a golden crust. That step’s optional but adds such a tasty kick! Once it’s ready, plop the beef into your crockpot.
- Sprinkle the taco seasoning all over the beef, then add the chopped onion and pour in the beef broth—give it a little swirl to coat everything in that spicy goodness. Pop the lid on, set it to low for 8 hours (or high for 4 if you’re in a hurry), and let it simmer away. Your kitchen’s going to smell like a Tex-Mex fiesta—resist the urge to peek too much!
- When it’s done, the beef should shred with a glance—use two forks to pull it apart right in the pot, mixing it with the juicy broth. Stir in the rinsed black beans to warm them through—they’ll soak up that flavor in no time. While that’s resting, cook your rice—long-grain takes about 15 minutes and comes out perfect and fluffy.
- Time to build those bowls! Start with a scoop of rice, pile on a generous helping of shredded beef and beans, then spoon over some salsa and a squeeze of lime juice for that fresh zing. Add your toppings—chunks of avocado, a sprinkle of cheddar, some cilantro, or a dollop of sour cream—whatever vibe you’re feeling. Grab a fork and dig in—this is slow-cooked burrito magic, straight from your crockpot!
Notes
- Shred the beef while warm—it’s easier and juicier that way.
- Adjust spice with extra seasoning or salsa if you like it bold.
- Store rice separately to keep it from getting soggy in leftovers!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 572Total Fat 33gSaturated Fat 12gTrans Fat 2gUnsaturated Fat 18gCholesterol 146mgSodium 604mgCarbohydrates 24gFiber 4gSugar 5gProtein 47g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Beef Chuck Roast: Affordable and tenderizes beautifully in the slow cooker—brisket or rump roast work too.
- Taco Seasoning: Store-bought is quick; homemade with chili powder, cumin, and paprika lets you tweak it.
- Beef Broth: Low-sodium keeps it balanced; adds moisture and flavor.
- Black Beans: Canned (rinsed) are easy; pinto or kidney beans swap in seamlessly.
- Rice: Long-grain white or brown rice is perfect—jasmine adds a subtle fragrance.
- Salsa: Fresh or jarred brings zing—choose your heat level.
- Lime: A squeeze brightens everything—lemon works in a pinch.
- Toppings: Avocado, cheese, and cilantro make it pop—mix and match as you like.
Variations and Substitutions
This recipe’s a playground for creativity! Swap beef for pork shoulder or chicken thighs—both shred beautifully and love the spices. Vegetarian? Use jackfruit or extra beans for a meat-free twist. No taco seasoning? Mix chili powder, cumin, and garlic powder—works like a charm. Switch black beans for refried beans or chickpeas, or trade rice for quinoa or cauliflower rice for a lighter vibe. Add corn, bell peppers, or jalapeños to the slow cooker for extra flair. Gluten-free? It’s naturally there—just double-check your broth and toppings. Want it creamy? Stir in sour cream or Greek yogurt after shredding. This bowl bends to your cravings—spicy, mild, loaded, or lean—it’s all up to you!
Storage Options
- Refrigerator: Store beef and beans separately from rice/toppings in airtight containers for up to 4 days.
- Freezer: Freeze beef mixture in portions for up to 3 months; thaw in the fridge overnight.
- Reheating: Warm beef on the stovetop with a splash of broth, or microwave in short bursts.
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