A delicious bowl of rice loaded with tender flavor-packed shredded beef made in the slow cooker, black beans, corn, pico de Gallo, avocados, and a creamy avocado crema. Makes for a delicious dinner and great leftovers
In a small bowl or dish, mix together the beef seasonings: oregano, cumin, coriander, salt, and pepper.
Generously season chuck roast with seasoning mixture, making sure to cover all the sides.
Heat a skillet over medium heat. Sear the roast by cooking each side for 1-2 minutes or until it begins to brown.
While the roast is searing, toss the slow cooker ingredients into your slow cooker: chipotle peppers, garlic, green chilis, lime juice, bay leaves, and water.
Once the roast is finished searing, add it to the slow cooker.
Cook on high for 4.5-5 hours or low for 9-10 hours. It is finished cooking when the beef shreds easily. Shred beef. Taste to see if more salt is needed.
While the beef is cooking, prepare Avocado Crema by combing all of the ingredients in a small bowl. Mix until the ingredients are well incorporated.
Prep remaining bowl ingredients. Cook rice (if needed), warm up corn and beans, and dice avocados.
Assemble rice bowls by adding rice, beef, corn, black beans, diced avocados, pico de gallo, and cilantro to each bowl, then drizzle with avocado crema.
Serve and enjoy!
Notes
Other Cooking Methods for Beef:
Stovetop method: Season and sear beef in a Dutch oven, then bring chipotle pepper in adobo sauce, cloves of garlic, green chilies, lime juice, bay leaves, and salt to the Dutch oven. Add water until beef chuck roast is submerged. Bring to a boil and then cover and let the beef simmer for a few hours until tender. Be sure to check every hour and add more water if the pot is drying up. Shred beef when it is done.
Instant Pot method: Season and saute beef chuck roast in Instant Pot, then add chipotle pepper in adobo sauce, cloves of garlic, green chilies, lime juice, bay leaves, and salt. Cook on high pressure for 50 minutes. Shred beef when it is done.