Crockpot Barbacoa Bowls

These copycat Chipotle bowls are just as delicious, but way cheaper to make at home!

By @cookingwithcaitlynskitchen

Original recipe source

Cook time: 480 minutes

Servings: 4

Ingredients

• 2 pounds beef chuck roast
• 1 cup onions, chopped
• 4 cloves garlic, minced
• 2 tablespoons chipotle peppers in adobo sauce
• 1 cup beef broth
• 2 tablespoons apple cider vinegar
• 2 tablespoons lime juice
• 2 bay leaves
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups rice
• 0 chopped cilantro
• 0 diced tomatoes
• 0 sliced avocado

Instructions

1. Place the beef chuck roast in the crockpot.
2. Add chopped onions, minced garlic, and chipotle peppers in adobo sauce to the crockpot.
3. Pour in beef broth, apple cider vinegar, lime juice, and add bay leaves.
4. Season with ground cumin, dried oregano, salt, and black pepper.
5. Cover and cook on low for 8 hours or until the beef is tender and easily shredded.
6. Remove the beef from the crockpot and shred it using two forks.
7. Return the shredded beef to the crockpot and stir to combine with the juices.
8. Prepare the rice according to package instructions.
9. Assemble the bowls by placing rice at the bottom, topped with shredded barbacoa beef.
10. Garnish with chopped cilantro, diced tomatoes, and sliced avocado (amount not specified). Serve immediately.