Spicy Chipotle Chuck Roast Burrito Bowls

1.In a slow cooker, combine the chuck roast, chipotle in adobo sauce, ground cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper.

2.Pour the beef broth over the seasoned roast, ensuring it's well coated.

3.Cover and cook on low for 8 hours or until the meat is tender and easily shredded with a fork.

4.Once cooked, remove the roast from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker to soak up the juices.

5.While the beef is cooking, prepare the rice according to package instructions. Set aside when done.

6.In a separate pot, heat the black beans and corn until warmed through. Set aside.

7.To assemble the burrito bowls, start with a base of rice in each bowl.

8.Top with a generous portion of the shredded chipotle chuck roast, followed by black beans, corn, and diced tomatoes.

9.Add diced avocado, a dollop of sour cream, and a sprinkle of shredded cheese on top.

10.Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the bowls.