Better Chipotle Bowls
We all have those days that our planned dinner just doesn’t happen, even those of us who write recipes and meal plans for a living (raises hand). It would be unrealistic for me to say that we will never eat out. On the other hand, we do have quality standards when it comes to the food we eat. Fortunately, we have a few restaurants nearby that use higher quality ingredients than the restaurant industry standard. Chipotle is one of those restaurants that we find ourselves at a few times a month. I’ve found that if I can pinpoint what our busiest day of the week will be, I can pop this in the instant pot in the morning and put the rice in a pot to soak in less than 10 minutes. Not only is it much more affordable with even higher quality ingredients, but I can eat dinner in my pajamas in the comfort of my own home!
Ingredients:
2 tablespoons butter
2 pounds bottom round or chuck roast
2 teaspoons salt
1 teaspoon smoked paprika
2 teaspoons cumin
1/2 teaspoon cinnamon
1 teaspoon garlic powder
1 teaspoon dried oregano
1 cup bone broth (chicken or beef is fine!)
2 bay leaves
Directions:
I like to cook this in an instant pot because it’s a hero on busy weeknights. If you don’t have an instant pot, you can use a slow cooker. The only change is that you’ll need to brown the meat before putting it in the slow cooker and allow for 6-8 hours of cook time. If you’re using an instant pot, turn on the saute function. While heating up season the meat with the salt and spices. Melt the butter in the instant pot and brown the meat on both sides (it should just take a couple minutes per side). Pour the broth over and scrape the bits from the bottom. Add the bay leaves and put the lid on. Cook on high pressure for 60 minutes. Release pressure and check for doneness. It should shred apart easily with a fork. If it doesn’t, cook for another 30 minutes at high pressure. When it’s done cooking, shred it with a fork in the juices. Serve over rice and enjoy! We like to eat it with pico and a dollop of yogurt.
