Slow Cooker Brisket Burrito Bowls

This hearty, flavor-packed dish features tender beef brisket braised in a rich, savory-sweet sauce made with tomato, gluten-free beer, brown sugar, soy sauce, and warm spices. Cooked alongside mushrooms and onions, the brisket becomes melt-in-your-mouth soft. Served over fluffy jasmine rice and topped with crumbled queso fresco and fresh cilantro, it’s a comforting meal with bold, balanced flavor in every bite.

Slow Cooker Brisket Burrito Bowls

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This hearty, flavor-packed dish features tender beef brisket braised in a rich, savory-sweet sauce made with tomato, gluten-free beer, brown sugar, soy sauce, and warm spices.

• Author: Meghan Donnelly
• Prep Time: 15 minutes
• Cook Time: 4-6 hours
• Total Time: 4-6 hours
• Yield: 6 servings

Ingredients

• 3 pounds beef brisket, cut into 6 pieces
• 2 cups thinly sliced yellow onions, skin removed
• 2 cups thinly sliced button mushrooms, rinsed and patted dry
• 1½ cups tomato sauce
• 1½ cups gluten-free lager beer
• 1 cup brown sugar
• ½ cup gluten-free low sodium soy sauce
• ¼ cup apple cider vinegar
• ¼ cup Worcestershire sauce
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• 1½ cups jasmine rice
• 3 cups water
• 1 cup crumbled queso fresco cheese
• chopped fresh cilantro leaves, rinsed and patted dry, for garnish

Instructions

1. Spray the bottom and sides of the slow cooker with nonstick spray. Place the brisket in the bottom of the slow cooker and arrange onions and mushrooms on top and around the sides of the brisket.
2. In a mixing bowl, whisk together tomato sauce, gluten-free beer, brown sugar, gluten-free soy sauce, apple cider vinegar, Worcestershire sauce, cumin, and chili powder. Pour the sauce over the brisket.
3. Cover the brisket and cook on high for 4 to 6 hours until the brisket is fork tender. It should pull apart very easily with a fork.
4. While the brisket cooks, combine the rice and water in the bowl of a rice cooker. Cook the rice according to package instructions. If you don’t have a rice cooker, combine the rice and water in a medium-sized pot. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 15 to 18 minutes until water is fully absorbed. Remove from heat, fluff with a fork, and leave covered until ready to use.
5. While the rice cooks, transfer the brisket to a cutting board and, using two forks, shred the meat. Once shredded, place the meat back into the slow cooker with the gravy so it can absorb more of the sauce.
6. To assemble the bowls, place a scoop of rice into each bowl. Top with a generous portion of shredded brisket. Sprinkle queso fresco on top and garnish with chopped cilantro.