Ingredients:

  • 3 lbs beef chuck roast, cut into 2-inch chunks
  • 1 cup beef bone broth
  • 2 tbsp tomato paste
  • 3 cloves garlic, minced
  • 1 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 3 cups long-grain white rice, uncooked
  • 4 1/2 cups water
  • 2 limes, juiced
  • 1 bunch fresh cilantro, chopped
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 large red bell pepper, diced
  • 1 medium red onion, finely diced
  • 1 avocado, sliced
  • 1/2 cup crumbled cotija cheese

Instructions:

  1. Heat avocado oil in a skillet over medium-high heat. Sear the beef chunks until a deep mahogany crust forms on all sides. Transfer the beef to the slow cooker.
  2. Stir the tomato paste, garlic, and spices into the remaining skillet oil for 60 seconds, then pour in the beef broth to scrape up the brown bits. Pour this mixture over the beef in the slow cooker.
  3. Cover and cook on Low for 8 hours (or High for 4 hours) until the beef pulls apart effortlessly with a fork.
  4. While beef is cooking, prepare long-grain white rice in a pot or rice cooker. Once cooked, stir in the lime juice and chopped cilantro.
  5. Shred the cooked beef using two forks, ensuring it is well-coated in the braising liquid.
  6. Divide the lime-cilantro rice, shredded beef, drained black beans, and thawed corn equally among 6 airtight meal-prep containers.
  7. Top each bowl with diced red bell pepper, diced red onion, and crumbled cotija cheese. Add sliced avocado fresh on the day of consumption.