Recipes
Slow-Cooked Beef Burrito Bowls
- Prep time: 15 mins
- Cook time: 4-8 hours
- Serves: 6 bowls
Ingredients
For the Beef:
2 lbs beef chuck roast, cut into large chunks
1 tablespoon olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
½ teaspoon ground oregano
½ teaspoon black pepper
1 teaspoon salt
¼ teaspoon cayenne (optional)
1 tablespoon tomato paste
½ cup beef broth
Juice of 1 lime
For the Burrito Bowls:
2 cups cooked white or brown rice
1 cup black beans, drained and rinsed
1 cup corn kernels (fresh, canned, or thawed frozen)
1 cup cherry tomatoes, halved
1 avocado, sliced
Fresh cilantro, chopped
Lime wedges, for serving
Method
Sear the Beef (Optional but Recommended):
Select the Sauté function on the Beautiful™ 10-in-1 Multicooker. Add olive oil and sear the beef chunks for 2–3 minutes per side until browned. Remove and set aside.Sauté Aromatics:
Add the diced onion and garlic to the pot and cook for 2–3 minutes until fragrant. Stir in the tomato paste, chili powder, cumin, paprika, oregano, salt, pepper, and cayenne.Slow Cook the Beef:
Return the beef to the pot and pour in the beef broth and lime juice. Stir to combine.Set to Slow Cook:
Press the Slow Cook button, set the mode to High, and adjust the timer to 4 hours (or 8 hours on Low for extra tenderness). Close the lid and cook until the beef is fork-tender.Shred and Mix:
Once done, open the lid, shred the beef using two forks, and stir it into the juices.Assemble the Bowls:
Layer cooked rice into each bowl. Top with shredded beef, black beans, corn, tomatoes, avocado slices, and fresh cilantro.Serve:
Finish with a squeeze of lime juice and serve warm.
