Slow Cooker Barbacoa Beef Burrito Bowls

• Meat

  • 3 lb Beef chuck, roast

• Produce

  • 1 Black beans
  • 1 Cilantro
  • 1 Corn
  • 4 cloves Garlic
  • 1 Guacamole or avocado
  • 1 Lime
  • 1 tsp Mexican oregano, dried
  • 1 Yellow onion, small

• Condiments

  • 2 Chipotles en adobo sauce plus
  • 1 Salsa

• Pasta & Grains

  • 1 Rice

• Baking & Spices

  • 2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar

• Nuts & Seeds

  • 1 tbsp Cumin

• Dairy

  • 1 Cheese
  • 1 Sour cream/plain greek yogurt

Found on greensnchocolate.com

Description

Ingredients

• 3-4 pound beef chuck roast
• 2 chipotles en 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 garlic, minced
• 2 teaspoons salt
• 1 small yellow onion, roughly chopped
• Rice
• Salsa
• Corn
• Black Beans
• Guacamole or avocado
• Cilantro
• Sour Cream/Plain Greek Yogurt
• Shredded Cheese
• Lime

Directions

• Combine chipotles, chipotle sauce from the can, cumin, apple cider vinegar, oregano, garlic, salt, and onion in a food processor or blender and puree.
• Place chuck roast in slow cooker and top with sauce from food processor.
• Cook on low for 8-9 hours or 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!