Shredded Beef Burrito BowlsPrint Recipe
- 2 tbsp cooking oil
- 3 lbs beef roast (chuck or round roast)
- 3 cups water
- 1 large onion, roughly cut in half (skin-on is fine)
- 1-28 ounce can diced tomatoes
- 3 tsp kosher salt
Place large dutch oven on medium-high heat. Add oil. When oil is hot, sear meat on all sides.
Deglaze pot with water. Add whole onion, cut in half.( Don't worry about skin -- you will remove entire onion later. This will add another depth of flavor to the beef.)
Add can of tomatoes + kosher salt.
Turn down heat to low and allow beef to simmer for 4-6 hours until tender.
Once beef is fully cooked and tender, remove onion.
Before shredding beef, place beef on large cutting board and cut 1" slices across the grain. (This is to keep from having extra long strands of beef which can be difficult to eat.)
Shred beef and return to cooking liquid.
Serve alongside brown rice or cauliflower rice, fresh Pico de Gallo, cheese, and shredded greens. You can also top with sour cream, fresh squeeze of lime, cilantro, guacamole or avocado slices.
I like to cook this beef ahead of time and reheat for a busy weeknight meal. Great for a quick and delicious meal that feels like you're eating out!