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Birria Pot Roast Bowl

Tender pulled pot roast simmered in a bold birria sauce and sofrito base, served over Sandridge Cilantro Lime Rice and finished with shredded queso and a bright squeeze of lime.

This Birria Pot Roast Bowl reimagines a trending flavor profile with the efficiency and consistency operators depend on, built on Sandridge Pot Roast (#468194) pulled directly into a rich braising liquid of purchased birria sauce, sofrito, and Trade East Birria Seasoning (#492597). Served over a vibrant bed of Sandridge Cilantro Lime Rice (#674412), each bowl is finished with shredded queso cheese and a lime wedge for a complete, craveable presentation that speaks directly to today’s demand for bold, globally inspired comfort food. With no raw protein handling and fully cooked base components throughout, this is a high-margin bowl build that executes reliably at volume.

Ingredientes

Prep & Assembly:

  1. Build the braising liquid: In a large rondeau or brazier over medium heat, warm sofrito 2 – 3 minutes until fragrant. Add birria sauce and Trade East Birria Seasoning (#492597) and stir to combine. Bring to a gentle simmer. Taste and adjust seasoning incrementally, keeping in mind the pot roast carries its own seasoning from the sous vide process.
  2. Add and pull the pot roast: Add Sandridge Pot Roast (#468194) to the braising liquid. Break the roast apart gently using tongs or a fork, pulling it into rough shreds directly in the pan. Fold the pulled beef into the sauce until fully coated. Simmer on low for 10 – 12 minutes, stirring occasionally, until the beef has absorbed the birria flavor and the sauce has tightened around the meat.
  3. Heat the rice: Warm Sandridge Cilantro Lime Rice (#674412) per package instructions. Hold above 140°F until ready to plate.
  4. Build the bowl: Spoon a base of cilantro lime rice (approximately 5 oz.) into each bowl. Top with a generous portion of pulled birria pot roast and sauce (approximately 7 oz.), ensuring each bowl receives an even distribution of beef and braising liquid.
  5. Finish and garnish: Top each bowl with 1 oz. of shredded queso cheese. Serve immediately with a lime wedge on the side. The heat of the beef and rice will melt the cheese slightly without fully losing its texture.

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