Slow Cooker Beef Barbacoa Burrito Bowls

Servings 8 servings
Prep Time 15 minutes


  • 3-4 pounds beef chuck roast
  • 2 chipotles in adobo sauce (plus 1 tablespoon of the liquid from the can)
  • 1 tablespoon cumin
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon dried Mexican oregano
  • 4 cloves Minced Garlic
  • 2 teaspoons salt
  • 1 smal, roughly chopped yellow onion

For burrito bowls

  • cooked rice
  • salsa
  • Corn
  • black beans
  • Guacamole or avocado
  • cilantro
  • Sour cream or plain Greek yogurt
  • shredded cheese
  • fresh lime


  1. Combine chipotles, chipotle sauce from the can, cumin, apple cider vinegar, oregano, garlic, salt and onion in a food processor or blender and purée. Pace chuck roast in slow cooker and top with sauce from food processor. Cook on low for 8-9 hours or on high for 4-5 hours, until beef shreds easily. To assemble burrito bowls, place your desired amount of burrito bowl ingredients in a bowl and top with the barbacoa beef. Enjoy!
  2. Recipe by: greens & chocolate |