Can I make this in a slow cooker or Instant Pot?

Yes. Slow cooker: cook beef mixture on low 6-8 hours. Instant Pot: high pressure 45 minutes, natural release 15 minutes. Both produce equally tender meat.

How long does shredded beef keep, and can I freeze it?

Refrigerate up to 4 days in an airtight container. Freezes well for up to 3 months; thaw overnight and reheat gently on stovetop with a splash of broth.

Can I substitute the beef chuck roast?

Beef brisket or beef shoulder work well. Avoid lean cuts like sirloin—they dry out. Cook time may vary by cut.

What if I can't find poblano peppers for the salsa?

Anaheim peppers or mild green chiles are good swaps. For sauce, roasted poblanos are traditional; mild bell peppers work if needed, but flavor differs.

How do I know when the beef is done shredding?

It should shred easily with two forks—meat falls apart with minimal pressure. If it resists, simmer 30 minutes longer.

Shredded Beef Burrito Bowl with Corn Salsa

Name: Shredded Beef Burrito Bowl with Corn Salsa
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 lbs beef chuck roast, cut into 2-inch cubes; 3 chipotle peppers in adobo sauce; 1 tbsp adobo sauce; 4 cloves garlic; 1/4 cup apple cider vinegar; 1 cup beef broth; 1 tsp ground cumin; 1 tsp dried Mexican oregano; 1 tsp salt; 1/2 tsp black pepper; 1/2 white onion; 3 bay leaves; 2 cups corn kernels; 5 roasted poblano peppers, divided; 1 cup fresh cilantro, chopped and divided; 2 jalapeños, finely diced and divided; 3/4 cup red onion, finely diced and divided; 2 limes, juiced; salt, to taste; 1 cup sour cream; 1/2 tsp ground cumin; 1 tbsp unsalted butter; 1 (12 oz) can evaporated milk; 1/2 cup diced tomatoes with green chiles, drained; 1/4 cup heavy cream; 2 cups shredded white American cheese; 1 cup shredded Monterey Jack cheese; Chopped romaine lettuce, for serving; Cooked white rice, for serving; Cooked pinto beans, for serving

CookOSBeta

Shredded Beef Burrito Bowl with Corn Salsa | CookOS

Ingredients

3 lbs beef chuck roast, cut into 2-inch cubes
3 chipotle peppers in adobo sauce
1 tbsp adobo sauce
4 cloves garlic
1/4 cup apple cider vinegar
1 cup beef broth
1 tsp ground cumin
1 tsp dried Mexican oregano
1 tsp salt
1/2 tsp black pepper
1/2 white onion
3 bay leaves
2 cups corn kernels
5 roasted poblano peppers, divided
1 cup fresh cilantro, chopped and divided
2 jalapeños, finely diced and divided
3/4 cup red onion, finely diced and divided
2 limes, juiced
salt, to taste
1 cup sour cream
1/2 tsp ground cumin
1 tbsp unsalted butter
1 (12 oz) can evaporated milk
1/2 cup diced tomatoes with green chiles, drained
1/4 cup heavy cream
2 cups shredded white American cheese
1 cup shredded Monterey Jack cheese
Chopped romaine lettuce, for servingoptional
Cooked white rice, for servingoptional
Cooked pinto beans, for servingoptional
Sautéed bell peppers and onions, for servingoptional
Guacamole, for servingoptional
Pico de gallo, for servingoptional

33 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Prepare the beef sauce: In a blender, combine chipotle peppers, adobo sauce, garlic, apple cider vinegar, beef broth, 1 tsp cumin, oregano, 1 tsp salt, and 1/2 tsp black pepper. Blend until smooth.
2
Place the cubed beef chuck roast into a slow cooker. Season generously with additional salt and pepper. Pour the blended sauce over the beef. Add the half onion and bay leaves.
3
Cover the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours, until the beef is fall-apart tender.
4
Remove the cooked beef from the slow cooker, discarding the onion and bay leaves. Shred the beef using two forks.
5
Return the shredded beef to the slow cooker and stir to combine with the cooking liquid. Keep warm.
6
Make the corn salsa: In a medium bowl, combine the corn kernels, 2 diced roasted poblano peppers, 1/2 cup chopped cilantro, 1 diced jalapeño, and 1/2 diced red onion. Squeeze the juice of 1 lime over the top, add salt, and stir to combine. Set aside.
7
Make the creamy poblano sauce: In a blender, combine the sour cream, 3 roasted poblano peppers, 1/2 cup cilantro, juice of 1 lime, 1/2 tsp salt, and 1/2 tsp cumin. Blend until smooth and creamy.
8
Start the queso: In a medium saucepan over medium heat, melt the butter. Add 1/4 cup diced red onion and 1 diced jalapeño and sauté for 2-3 minutes until softened.
9
Build the queso base: Add 1/4 cup diced roasted poblano peppers and stir. Pour in the evaporated milk, diced tomatoes with green chiles, 1/2 tsp cumin, and salt. Bring to a gentle simmer.
10
Finish the queso: Pour in the heavy cream. Reduce heat to low and add the shredded cheeses in handfuls, stirring constantly until each addition is melted before adding the next. Continue stirring until the queso is smooth and creamy.
11
Assemble the bowls: Start with a base of chopped lettuce and rice. Top with pinto beans, sautéed peppers and onions, a generous portion of the shredded beef, guacamole, pico de gallo, and the corn salsa. Drizzle with the creamy poblano sauce. Serve the queso on the side.