The chuck roast in these burrito bowls are melt in your mouth tender and cooked in the Instant Pot. The chipotle gives it a warmth without overpowering the dish. My Kids devour this meal and love the freedom they have in choosing their own toppings. Burrito Bowls are the perfect meal for feeding a crowd or for leftovers on a busy night.
Burrito Bowl Tips:
While meat is in the instant pot cooking and beans are simmering on the stove, get the sides ready to go and cut down on time in the kitchen. If time is not an option, purchase premade salsa and guacamole. Life is too short spending extra time in the kitchen!
Chuck roast is an extremely underrated cut of meat but it’s much easier on the budget when feeding a crowd or family. The recipe can also be doubled (the beans and meat portion of the recipe) and then you have another quick meal ready to go in a few weeks.
I also enjoy eating leftovers for breakfast with a runny fried egg on top. It has so much protein and gives me great energy for the rest of the day.
If you want to add a little more protein and healthy minerals to the meal, cook your rice in bone broth. It adds so much more flavor to a sometimes tasteless side.
FAQ:
How long will this keep in the fridge?
Refrigerated for up to five days.
Can I freeze extra meat and beans?
Yes! Although I would not freeze longer than a couple of months. Make a double batch of beans and freeze half once they have cooled completely in glass mason jars.
Prep Ahead:
The shredded beef and beans can be made a day ahead of time and reheated the next day at the next big gathering. Shred the cheese the day prior as well. The day of, make the pico de gallo, guacamole (or my avocado crema recipe), chop lettuce, cut onions, and cook rice.
Burrito Bowls
- Total Time: 1 hour 50 minutes
Ingredients
- 1 Tablespoon avocado oil or beef tallow
- 1 3-4 pound grass-fed chuck roast (any cut of beef roast will work) cut into 3-4 even chunks
- 1 medium onion chopped
- 1 ½ cups beef bone broth (beef stock will work too)
- 2 Tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 finely diced chipotle pepper in adobo
- 2 teaspoons ground chili powder
- 1 teaspoon dried oregano
- ⅛ teaspoon ground clove
- 2 Tablespoons apple cider vinegar
- 2 teaspoons salt (add more if needed at the end)
- ¼ teaspoon ground black pepper
- 4 large garlic cloves peeled and smashed with the back of a large knife
- 2 large bay leaves
- 2 cans of black beans rinsed and drained (3 ½ cups total if cooking your own beans)
- 2 cups beef bone broth (or beef stock)
- 1 Tablespoon tomato paste
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 bay leaf
- 1 ¼ t salt
- 2 pinches ground black pepper
- 1 pound Roma tomatoes (about 4 large) chopped tomato*
- ½ medium red onion diced*
- 1 jalapeño diced* (remove seeds and membrane to reduce heat)
- ½ of a juicy lime
- ½ cup finely chopped cilantro
- 1 ½ Tablespoons extra virgin olive oil
- ¾ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
Shredded Beef
- Trim beef of any small bones (if there are any) and trim large pieces of fat (or ask a butcher to do this for you). Dry pieces of chuck roast with paper towels. Season well with salt and pepper on all sides. Turn Instant Pot to Sauté setting and make sure it is set to high. Add oil to the bottom of the Instant Pot.
- When the oil is shimmering, add chuck roast pieces to the Instant Pot, leaving room so the meat is not crowded. Brown on each side. Once browned, remove from Instant Pot and set aside on a plate.
- Add additional oil if needed and then the chopped onion to the instant pot. Stir and coat the onion with the oil. Sauté until the onions are softened but not cooked all the way through.
- Add bone broth to the pot and scrape any brown bits from the bottom of the pot.
- To the same pot add tomato paste, ground cumin, Chipotle pepper in adobo, ground chili powder, dried oregano, ground cloves, apple cider vinegar, salt, pepper, smashed garlic cloves, and bay leaves.
- Place the lid on the the Instant Pot, set Instant Pot to meat/stew setting, set to high setting, then set the time to 50 minutes.
- Once the 50 minutes is complete, allow the pressure to release naturally for 15 minutes. Release any pressure if necessary, remove the lid, and scoop out the beef into a bowl and set aside. Remove bay leaves from pot and discard.
- With an immersion blender, tip the instant to the side a bit and blend the sauce until it thickens. Place the beef back in the Instant Pot and shred with two forks. This will happen easily as the meat is very tender. Mix the beef with sauce and serve with Burrito Bowl toppings.
Black Beans:
- Add black beans, bone broth, tomato paste, cumin, paprika, onion powder, garlic powder, bay leaf, salt, and black pepper to a medium pot.
- Bring to a simmer and cover the pot for about 30 minutes until the sauce has thickened a bit. Stir occasionally.
- Serve with burrito bowl toppings.*See notes section
Pico de Gallo:
- To a medium sized bowl add chopped tomato, diced red onion, diced jalapeño, lime juice, cilantro, olive oil, sea salt, and black pepper. Stir together with a spoon, check for seasoning, serve, and enjoy!
Notes
I am not a fan of numerous useless kitchen gadgets. However, I have made an exception for this chopper. I use it to make the pico de gallo as it takes less than 10 minutes to make with the help of the chopper. I also love using it to make roasted potatoes as a side for dinner. It works so quickly I have my potatoes, chopped, seasoned and ready for the oven before it is even preheated. It will cut down your food prep time and make you more efficient in the kitchen!
Serve with steamed rice, shredded cheese, chopped lettuce, pickled onions, guacamole (or my avocado crema), pickled jalapeños, black beans, sour cream, pico de gallo, and tortillas.
- Prep Time: 35
- Cook Time: 75
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