Shredded Chipotle Beef Bowl

Shredded Chipotle Beef Bowl gives chuck roast a modern and savory twist with chipotle powder, offering a subtle heat that doesn’t overpower the bowl. This one fits into any schedule with a variety of cooking methods and times.

For the Shredded Chipotle Beef

  • 1 (3 pound) beef chuck roast
  • 1 cup beef broth
  • 1/2 tsp. beef bouillon base
  • 1 Tbsp. minced garlic (3-4 cloves)
  • 1 tsp. cumin
  • 2 tsp. oregano
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. tomato paste
  • 1/2 tsp. chipotle powder
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

Chipotle Crema

  • 1/2 cup sour cream or plain Greek yogurt
  • 1/8 tsp. chipotle powder
Shredded Chipotle Beef Bowl
Total Time: varies

Nutrition

Servings: vary

varies

Preparation Notes

Bowl Suggestions

Cooked rice
Diced red onion
Diced avocado

Directions

For Chipotle Beef

Preheat oven to 325°F.*

Cut roast into 4–5 large chunks and place in Dutch oven. Combine remaining ingredients and pour over beef. Cover with lid and bake for 1 hour per pound, or until roast shreds easily. 

For Chipotle Crema

Combine ingredients and store in the refrigerator. Add water for desired consistency, optional.

To assemble

Top cooked rice with shredded beef and preferred toppings. Top with Chipotle Crema.

*Roast can also be cooked in a slow cooker on low for 8–10 hours (or on high for 4–5 hours), or in an Instant Pot® for 90 minutes.

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