Salsa Verde Shredded Beef Burrito Bowls

Loop & Dash

Delicious, slow cooked shredded beef topped any way you like and the best part is that they're ready when you are

Servings: servings

Get Recipe Ingredients

Season the roast with salt and pepper. Place in the bowl of a slow cooker and top with the jar of salsa verde.
Cook on low for 8-10 hours.
Remove beef from slow cooker and shred, removing excess fat. Return the shredded beef to the slow cooker and mix with cooking liquid. Taste for seasoning and adjust if necessary.
In the meantime, cook the rice. Rinse the rice under cold water to remove excess starch. Combine the rice, 4 cups of water, and a pinch of salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer until the rice is tender and the liquid is absorbed (about 15-20 minutes). Remove from heat, fluff with a fork, and let rest for 10 minutes.
To serve, divide the cooked rice into individual serving bowls. Top with shredded beef, shredded cheese, sliced avocado, pico de gallo, and chopped scallions. Serve with lime wedges on the side for squeezing over the top.

Prepare the Beef:
- Season and slow-cook the beef up to 2 days ahead. Shred the beef, mix it with the cooking liquid, and store it in an airtight container in the fridge. Reheat gently on the stovetop or in the microwave before serving.
Cook the Rice:
- Cook the rice ahead of time and store it in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to keep it fluffy.
Chop Toppings:
- Slice the avocados, chop the scallions, and prepare any additional toppings up to 1 day in advance. Store each topping separately in the fridge.

Beef Substitutions: Other cuts like brisket or bottom round roast work well. Ensure it’s a cut suitable for slow cooking.
Rice Options: Substitute white rice with brown rice, cauliflower rice, or quinoa for variety.
Toppings: Mix and match your favorite toppings—black beans, corn, sour cream, or hot sauce all make great additions.
Make it Gluten-Free: Ensure your salsa verde and other toppings are gluten-free.

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