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Taco Bowls

When it’s done slow-cooking, this beef shreds like a dream. We make it often, because it’s super easy to customize with fun, fresh and healthy toppings. —Hope Wasylenki, Gahanna, Ohio
  • Total Time
    Prep: 15 min. Cook: 7 hours
  • Makes
    10 servings


  • 1 boneless beef chuck roast (2-1/2 pounds), cut in half
  • 1/4 cup beef broth
  • 1 tablespoon canola oil
  • 1 small onion, finely chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 garlic clove, minced
  • 3 teaspoons chili powder
  • 1-1/2 teaspoons ground cumin
  • Dash salt
  • 2 cups canned crushed tomatoes in puree
  • 1 cup salsa verde
  • 5 cups hot cooked brown rice
  • 1 can (15 ounces) black beans, rinsed, drained and warmed
  • 1 cup pico de gallo
  • Optional: Reduced-fat sour cream, shredded cheddar cheese, sliced avocado, lime wedges and warmed corn tortillas


  • Place beef and broth in a 5-qt. slow cooker. Cook, covered, on low 6-8 hours or until meat is tender.
  • Remove beef; discard juices. Return beef to slow cooker; shred with 2 forks.
  • In a large skillet, heat oil over medium heat; saute onion and jalapeno until softened, 3-4 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in tomatoes and salsa; bring to a boil. Add to beef, stirring to combine. Cook, covered, on high for 1 hour or until flavors are blended.
  • For each serving, place 1/2 cup rice in a soup bowl. Top with beef mixture, beans and pico de gallo. Serve with optional ingredients as desired.
  • Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 serving: 389 calories, 13g fat (5g saturated fat), 74mg cholesterol, 550mg sodium, 38g carbohydrate (4g sugars, 5g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1/2 fat.

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  • NH-rescue
    May 9, 2020

    This is a good-tasting meal! The recipe could easily convert to a stove-top recipe using ground beef instead of pot roast. Make sure you use some or all of the suggested fixings - they add some great flavors and textures!

  • curlylis85
    Feb 8, 2020

    Great flavor and easy to customize for any picky eaters.

  • Robin
    Jan 30, 2020

    Made this last night and LOVED it! I was a little concerned that the recipe called for only 1/4 cup of beef broth for 6-8 hours of cooking, but it was perfect! The beef was tender and fell apart. I followed the recipe exactly except for the 1 cup of salsa verde. I only had 1/2 cup, so I used a little more crushed tomatoes and added some regular salsa for the spice. I am looking forward to leftovers tonight!

  • Linda
    Jan 27, 2020

    Great!!! Nan and Rhonde are you serious???

  • Michelle
    Jan 27, 2020

    For those who are confused: in step 3, the onion/jalapeno/tomato/salsa mixture is cooked on the stovetop for just a few minutes to soften the veggies, then it is returned to the slow cooker with the beef for another hour to combine the flavors.

  • Karen
    Jan 26, 2020

    Not sure how you missed putting the meat in the Crock-Pot and then adding the other ingredients from the pan and cook on high for 1 hour IN THE CROCK-POT.

  • Marcia
    Jan 26, 2020

    The recipe says to "Return beef to slow cooker; shred with 2 forks." After cooking the onion, pepper, seasonings, salsa you are supposed to "Add to beef, stirring to combine. Cook, covered, on high for 1 hour or until flavors are blended." So the high for 1 hour refers to using the slow cooker. Recipe sounds good. On my way to the store to get a chuck roast.

  • Nan
    Jan 26, 2020

    Oh...add it back to the beef in the slow cooker and cook on high for an hour. I need to read more carefully. Anxious to try this!

  • demongirlinblu
    Jan 26, 2020

    Think the directions need to be edited to say....after sauteeing the onions etc to put into crockpot with beef on high for 1 hr....seems to be LOTS of confusion on that part

  • Rhonde
    Jan 25, 2020

    Seriously? Cook on HIGH for 1 hour? How would there be anything left??