Slow Cooked Chunky Steak Burrito Bowls

INGREDIENTS

1.6-1.8kgs of Blade Roast

Salt and Pepper as needed

1.5 Cups of Beef Broth

400ml Tomato Puree

1 Can Corn

1 Can Red Kidney Beans

2 Large Onions Sliced

1 Tbsp Ground Cumin

1 Tbsp Sweet Paprika

3 Tsp Garlic Powder

Salad Mixture

1 Whole Lime Juiced

½ Cucumber Sliced

½ Red Cabbage

1 Cup Rice

Method –

Step 1 – Preheat pan on high heat and lightly spray with olive oil.

Step 2 – Dice blade roast into cubes of your liking and season with salt and pepper. Add to pan in batches then add to slow cooker.

Step 3 – Reduce pan to medium heat and add sliced onions. Cook until sautéed then add to slow cooker.

Step 4 -  Strain corn and beans before adding to pan. Use a spatula to scrap of charcoal from the pan. Once clean add to slow cooker.

Step 5 – Add cumin, paprika, garlic powder, puree, and broth to slow cooker and stir until mixed. Leave for 4-6hrs on high or 8-10 on low

Step 6 – Cook rice and prepare cabbage, cucumber and any other salad ingredients.