No this bowl doesn’t use actual roast beef…but it uses common roasting spices and a cheaper cut of meat so you get similar vibes with way less money and less hands-on time. Sounds like a win.
The main work goes down in the crock pot. I used stew beef and covered it with broth and spices: two bay leaves, celery salt, white pepper, garlic, and thyme. Sorry, no measurements, but measurements aren’t super important in this situation. Cook on high for 3.5 hours. As the beef is finishing up (when there’s about 30 minutes left), cook your quinoa and prep your fixins. Roast some veggies – I used broccoli and a bell pepper, drizzled with olive oil and some Everyday Seasoning. Finally, for cold toppings, I used shredded carrots, arugula, quartered grape tomatoes and horsey sauce (sour cream, mayo, horseradish, dijon, salt, and pepper).
Roast beef + horsey sauce is a classic pairing so this bowl was bound to be a success. All we had to do was pack the whole thing with veggies.