Mediterranean Beef Rice Bowls

Tender, oven roasted beef, feta cheese and fresh vegetables are served over brown rice in these delicious Mediterranean Beef Rice Bowls! Great for meal prep!

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This recipe was photographed and updated 9/2023.

Looking for a new meal prep idea?

Give these tasty Mediterranean Beef Rice Bowls a try! This recipe makes 6 meal prep meals, but you could also cut the recipe in half, if you only wanted a few. I'd still buy the whole beef roast, cut it in half and freeze one half, or cook the whole roast and freeze the cooked and shredded beef. 

The chuck roast in this recipe turns out perfectly tender and flavorful. It's oven roasted, but a slow cooker, air fryer or Instant pot would work as well. Chuck roast is great for cooking low and slow. The marbling in the meat always makes it so juicy and tender.

Cucumber adds a great crunch, olives and feta add saltiness and the dill adds so much freshness. I don't always serve these bowls with tzatziki, depending if it's in the budget or not, and they're still delicious either way!

If meal prep isn't your thing, these beef and rice bowls are also a great lunch or dinner. If you have picky eaters at home, every one can customize their bowls with the ingredients they love.

Keep scrolling for tips, process photos and more recipes made with beef roast! 

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Shopping list:

• olive oil
• red onion
• beef chuck roast
• garlic
• red wine vinegar
• dried oregano
• salt
• black pepper
• cooked brown rice
• roma tomatoes
• English cucumber
• kalamata olives
• feta cheese
• fresh dill
• Tzatziki sauce, if desired

Scroll down to the printable recipe card for measurements and instructions!

Recipe tips:

• If you have leftover beef, refrigerate in an airtight container for up to three days, or freeze for up to one month.

• These bowls can be made ahead for meal prep as well. I recommend adding the veggies fresh the day you eat them, but the beef, rice, olives and feta can be prepped days ahead.

More beef roast recipes you might like:

• Slow Cooker or Instant Pot French Onion Beef Roast
• Beer Braised Pot Roast
• Creamy Slow Cooker Garlic and Onion Beef Roast
• Pot Roast Soup
• Beef Roast Hash
• New Orleans Roast Beef Po Boy

You can add or substitute with these ingredients:

• use chicken or pork instead of beef
• use balsamic vinegar instead of red wine vinegar
• use Greek seasoning instead of salt, pepper and oregano
• use white rice, quinoa or any other grain instead of brown rice
• use hummus instead of tzatziki
• use fresh parsley instead of dill
• add chickpeas
• use Greek yogurt instead of tzatziki

Our favorite kitchen equipment and supplies used with this recipe:

• Pyrex 2.5 Quart Roaster Glass Dish
• Hamilton Beach Digital Programmable Rice Cooker
• Amazon Basics Color-Coded Kitchen 12-Piece Knife Set
• Epicurean Kitchen Series Cutting Board
• OXO Good Grips 6-Piece Plastic Measuring Spoons
• OXO Good Grips 6-Piece Plastic Measuring Cups

I hope you enjoy this recipe as much as we did!

Yield 6 servings

Author Hot Eats and Cool Reads

Prep time

15 Min

Cook time

3 Hour

Total time

3 H & 15 M

Mediterranean Beef Rice Bowls

Ingredients

• For the beef:
• 2 tablespoons olive oil
• 1 red onion, sliced
• 1 - 3 to 4 pound beef chuck roast
• 4 cloves garlic, minced
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 3 teaspoons salt
• 2 teaspoons black pepper
• For the bowls:
• 3 cups cooked brown rice
• 1 red onion, diced
• 3 roma tomatoes, seeded and diced
• 1 large English cucumber, diced
• ½ cup kalamata olives, halved
• ½ cup crumbled feta cheese
• 1 tablespoon freshly snipped dill
• Tzatziki sauce, if desired

Instructions

1. To make the beef: Preheat the oven to 350 degrees F. Drizzle a roasting pan or casserole dish with the olive oil.
2. Layer the sliced onions on the bottom of the baking dish. Place the beef roast over the onions and season with the garlic, red wine vinegar, oregano, salt and black pepper. Cook for 3 to 4 hours or until fork tender. Shred the roast.
3. In a bowl, spoon about ½ cup cooked brown rice. Top the rice with the shredded beef, diced onion, diced tomatoes, diced cucumber, halved kalamata olives, crumbled feta, and tzatziki sauce. Sprinkle with snipped dill.

Notes

If you have leftover beef, refrigerate in an airtight container for up to three days, or freeze for up to one month.

Nutrition Facts

Calories

919.14

Fat

53.6 g

Sat. Fat

19.92 g

Carbs

31.61 g

Fiber

3.71 g

Net carbs

27.89 g

Sugar

3.31 g

Protein

73.56 g

Sodium

1600.13 mg

Cholesterol

283.3 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

Thanks so much for stopping by!

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