Low Carb Crockpot Beef Burrito Bowl

Craving a flavorful and satisfying burrito bowl without the carb overload? Look no further than this delicious and easy Low Carb Crockpot Beef Burrito Bowl recipe! Imagine tender, seasoned beef slow-cooked to perfection, then served over a bed of cauliflower rice and topped with all your favorite fixings. This recipe is perfect for busy weeknights, meal prepping, or a crowd-pleasing party dish.

Why Choose a Low Carb Burrito Bowl?

Traditional burrito bowls are often loaded with rice and beans, significantly increasing their carbohydrate content. For those following a low-carb or ketogenic diet, this can derail their goals. This low-carb version offers a fantastic alternative, providing a satisfying and flavorful meal without the excess carbs. Swapping out rice for cauliflower rice dramatically reduces the carb count while still providing a great base for the savory beef and toppings. Plus, the slow cooker makes it incredibly convenient – simply set it and forget it!

Benefits of a Low-Carb Lifestyle

Adopting a low-carb lifestyle can offer a range of benefits, including:

• Weight management: Reducing carbohydrate intake can help regulate blood sugar levels and promote weight loss.
• Improved blood sugar control: Low-carb diets can be particularly beneficial for individuals with diabetes or insulin resistance.
• Increased energy levels: Many people report feeling more energetic and less prone to energy crashes when following a low-carb diet.
• Reduced cravings: By stabilizing blood sugar levels, a low-carb diet can help reduce cravings for sugary and processed foods.

Health Benefits of Ingredients

The ingredients in this Low Carb Crockpot Beef Burrito Bowl are not only delicious but also packed with nutrients:

• Beef: A great source of protein, iron, and zinc, essential for muscle building and overall health. Opt for leaner cuts like sirloin or round to minimize fat.
• Cauliflower: A low-carb vegetable rich in vitamins C and K, as well as fiber, which aids in digestion.
• Bell peppers: Loaded with vitamin C and antioxidants, bell peppers add a vibrant flavor and color to the dish.
• Onions: Contain antioxidants and compounds that may help reduce inflammation.
• Tomatoes: A good source of lycopene, an antioxidant linked to a reduced risk of certain cancers.
• Avocado: A healthy fat source rich in potassium and fiber, contributing to heart health and satiety.
• Cheese: Provides calcium and protein, contributing to bone health and muscle function. Choose full-fat cheese for better flavor and satiety.
• Sour cream: Adds a creamy tanginess and provides calcium. Opt for full-fat sour cream for a richer flavor.

The Ultimate Low Carb Crockpot Beef Burrito Bowl Recipe

This recipe is designed to be simple and customizable. Feel free to adjust the seasonings and toppings to your liking.

Yields: 6-8 servings

Prep time: 15 minutes

Cook time: 6-8 hours on low, or 3-4 hours on high

Ingredients:

• 2 lbs beef chuck roast, trimmed of excess fat and cut into 1-inch cubes
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (4 oz) can diced green chilies
• 1 packet (1 oz) taco seasoning (ensure it’s low-carb or make your own)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/2 cup beef broth (low sodium)
• 1 large head cauliflower, riced (about 4 cups)
• Salt and pepper to taste

Optional Toppings:

• Shredded cheddar cheese
• Shredded Monterey Jack cheese
• Sour cream
• Guacamole or diced avocado
• Salsa (low-carb)
• Chopped cilantro
• Sliced jalapenos

Equipment:

• Slow cooker (6-quart or larger)
• Large skillet (optional, for searing the beef)

Instructions

1. Sear the beef (optional): For added flavor, sear the beef cubes in a large skillet over medium-high heat with a little oil. Sear in batches to avoid overcrowding the pan. This step is optional but enhances the depth of flavor.

2. Combine ingredients in the slow cooker: Place the onion, bell peppers, garlic, diced tomatoes (undrained), green chilies, taco seasoning, chili powder, cumin, smoked paprika, and beef broth in the slow cooker. Stir to combine.

3. Add the beef: Add the seared (or un-seared) beef cubes to the slow cooker and stir to coat with the sauce.

4. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is tender and easily shredded.

5. Shred the beef: Once the beef is cooked, use two forks to shred it directly in the slow cooker. Stir to combine the shredded beef with the sauce.

6. Prepare the cauliflower rice: While the beef is cooking, prepare the cauliflower rice. You can use pre-riced cauliflower or pulse cauliflower florets in a food processor until finely chopped. Alternatively, use a cheese grater. Sauté the cauliflower rice in a skillet with a little oil or butter until tender-crisp, about 5-7 minutes. Season with salt and pepper to taste.

7. Assemble the bowls: To assemble the burrito bowls, divide the cauliflower rice among bowls. Top with the shredded beef and your desired toppings, such as shredded cheese, sour cream, guacamole, salsa, and cilantro.

8. Serve immediately: Enjoy your delicious and healthy Low Carb Crockpot Beef Burrito Bowl!

Tips and Variations

Here are some helpful tips and variations to customize this recipe to your preferences:

• Spice it up: Add a pinch of cayenne pepper or a few dashes of hot sauce to the slow cooker for extra heat.
• Use different cuts of beef: While chuck roast is ideal for slow cooking, you can also use brisket or a leaner cut like sirloin (reduce cooking time if using sirloin).
• Add more vegetables: Incorporate other low-carb vegetables like zucchini, mushrooms, or spinach to the slow cooker.
• Make it creamy: Stir in a dollop of cream cheese or heavy cream during the last 30 minutes of cooking for a richer, creamier sauce.
• Use different beans (with moderation): While aiming for low carb, you could add a small amount of black soybeans. They have fewer carbs than regular black beans.
• Make it ahead: This recipe is perfect for meal prepping. Cook the beef on the weekend and store it in the refrigerator for up to 4 days. Prepare the cauliflower rice separately and store it in the refrigerator as well. Assemble the bowls just before serving.
• Freeze for later: Cooked beef can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions and Pairings

This Low Carb Crockpot Beef Burrito Bowl is a complete meal on its own, but here are some serving suggestions and pairings to enhance your dining experience:

• Side salad: A simple side salad with a light vinaigrette dressing complements the richness of the burrito bowl.
• Coleslaw: A creamy coleslaw adds a refreshing crunch and a contrasting flavor to the meal.
• Jicama sticks: Crunchy jicama sticks are a low-carb alternative to tortilla chips and provide a satisfying texture.
• Spicy pickled vegetables: Pickled jalapenos, carrots, or onions add a tangy and spicy kick.
• Lime wedges: A squeeze of fresh lime juice brightens the flavors of the burrito bowl.

Frequently Asked Questions

Q: Can I make this recipe in an Instant Pot?

A: Yes! You can adapt this recipe for the Instant Pot. Sear the beef using the sauté function. Then, add the remaining ingredients (except cauliflower rice). Cook on high pressure for 35-40 minutes, followed by a natural pressure release for 10 minutes. Shred the beef and proceed with the recipe.

Q: How can I make sure my taco seasoning is low-carb?

A: Many store-bought taco seasonings contain added sugar and fillers, increasing their carbohydrate content. Look for low-carb taco seasoning options or make your own using chili powder, cumin, paprika, garlic powder, onion powder, oregano, and salt.

Q: Can I use frozen cauliflower rice?

A: Yes, you can use frozen cauliflower rice. Thaw it slightly before sautéing to remove excess moisture.

Q: What kind of beef is best for this recipe?

A: Chuck roast is the best option due to its marbling, which makes it tender and flavorful when slow-cooked. Brisket is another good choice.

Q: How do I store leftovers?

A: Store leftover beef and cauliflower rice separately in airtight containers in the refrigerator for up to 4 days.

Q: Can I add beans to this recipe?

A: While this recipe is designed to be low-carb, you can add a small amount of black soybeans, which are lower in carbs than other bean varieties. Be mindful of portion sizes to maintain a low-carb approach.

Q: Can I make this vegetarian?

A: While this recipe features beef, you can easily adapt it for a vegetarian diet. Substitute the beef with crumbled tofu, tempeh, or a mixture of vegetables like mushrooms, zucchini, and bell peppers.