Ingredients
Method
- Preheat your oven to 325°F.
- Mix together the chili powder, dried oregano, smoked paprika, cumin powder, garlic powder, onion powder, salt, and pepper.
- Cut the chuck roast into 3–4 inch chunks, trimming off any large pieces of excess fat. Toss the beef with the spice mixture until evenly coated.
- Heat the olive oil in a large Dutch oven over medium-high heat. Once hot, add the beef in a single layer, working in batches if needed. Sear on all sides until browned.
- Once all the beef chunks are seared, return them to the Dutch oven. Pour in the beef broth. Cover the Dutch oven with its lid and transfer it to the preheated oven.
- Bake for 2 1/2-3 hours, or until the beef is tender and easily shreds with a fork. If it's not shredding easily, return it to the oven for an additional 30 minutes with the lid on.
- Transfer the beef to a plate or cutting board and shred using two forks. Squeeze the lime juice over the shredded beef and toss to combine.
- Divide the cooked rice among bowls. Top with shredded beef, black beans, pico de gallo, guacamole, sour cream, and shredded cheese. Serve immediately.
Nutrition
Notes
Make it Ahead: You can make the beef and pico de gallo up to 3 days in advance and store it in the fridge. For the best flavor, make the rice and guacamole fresh before serving.
Meal Prep: Add rice, beef, cheese, and beans to your meal prep container. Keep the fresh ingredients, like lettuce, pico de gallo, sour cream, and guacamole, separate to prevent them from getting soggy.