If you’re looking for a low-effort, high-reward dinner, these Grassfed Beef Barbacoa Burrito Bowls with Cilantro Lime Rice are it! The beef simmers away in the slow cooker until it’s ridiculously tender and packed with bold, smoky, and tangy flavors. It’s the kind of meal that tastes like you spent all day on it.

Pile the shredded beef into a bowl with fluffy cilantro lime rice, guacamole, salsa, cheese, and whatever toppings you’re feeling. It’s perfect for easy weeknight dinners, meal prep, or feeding a crowd. Plus, leftovers are a dream. Use the barbacoa in tacos, enchiladas, quesadillas, or even flautas. Oh, and it freezes like a champ so go ahead and save half for another meal, or make a double batch – 'future you' will thank you!

INGREDIENTS

• One 1915 Farm Grassfed Chuck Roast (about 3 lb.)or Grassfed Sirloin Tip Roast, or Rump Roast, cut into 2-inch chunks – or Grassfed Stew Meat (use three 1 lb. packs) 
  
• 1 Tbsp ground cumin
• 1 Tbsp dried oregano
• 1 Tbsp kosher salt, plus more to taste
• 1 tsp freshly cracked black pepper
• 1/4 tsp ground cloves
• 3 bay leaves, optional
• 5 cloves garlic, grated or finely minced
• 2-4 chipotles in adobo sauce, chopped (I prefer snipping them with scissors in a small bowl)
• 1 4oz. can diced green chiles
• 1 small yellow onion, finely chopped
• 1/4 cup fresh lime juice (from 1-2 large limes)
• 2 Tbsp apple cider vinegar
• 1/2 cup 1915 Farm Grassfed Beef Bone Broth

For the Cilantro Lime Rice –

• 1 cup steamed rice of choice, prepared per package instructions
• ¼ cilantro, finely minced
• Zest of one lime
• Juice of one lime
• *if you’re making more than 1 cup of rice be sure to increase the amount of cilantro and lime to ensure a flavorful rice

To Assemble Bowls –

• Toppings of your choice – I like grated cheddar cheese, sour cream, shredded iceberg or romaine lettuce, salsa, and guacamole. Seasoned black beans make a great addition too.

INSTRUCTIONS

For the Barbacoa – To a crockpot, add chunks of beef followed by the cumin, oregano, salt, pepper, cloves, and bay leaves, if using. Then add garlic, chopped chipotles in adobo, green chiles, onion, lime juice, apple cider vinegar, and beef broth.

Stir to combine everything and cook on low for 6-8 hours, until meat shreds apart easily. Remove meat to a cutting board to shred, then place back into the pot with cooking liquid. Stir to coat the meat and keep warm until ready to serve. 

For the Cilantro Lime Rice – prepare rice according to package instructions. Fluff with a fork when done, then add lime zest, juice, and cilantro. Mix gently with a fork to combine. Keep warm until ready to serve. 

To Assemble Bowls – scoop rice into each bowl, followed by barbacoa, grated cheddar cheese, shredded lettuce, sour cream, guacamole, salsa, beans if using, and lime wedges on the side. Enjoy!

We hope you like this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you love our delicious grassfed beef – consider subscribing to the Grassroots Meat Club (ships free in TX, reduced in other states). Each Grassroots Meat Club box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef ossobuco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!

Recipe by Gimme Some Oven