Mediterranean Shredded Beef Bowl

Ingredients

• 2.5 lb chuck roast
• salt
• pepper
• 1.5 tbsp sweet paprika
• 1.5 tbsp garlic powder
• 1.5 tbsp chile lime seasoning
• 1 whole shallot, or 3-4 garlic cloves
• 8 oz tomato sauce
• 16 oz bone broth
• butternut squash, finely diced, or carrots or sweet potato
• 1 whole bell pepper, diced
• 1/2 cup Greek yogurt
• 2 tbsp mayo
• 2 whole scallions
• cilantro, a large handful
• 1/2 whole jalapeño, seeds removed if needed
• 1.5 whole lime, juiced
• 1/2 tsp chipotle powder
• salt, to taste
• 1 whole high protein low carb rice, used Kaizen Food Co brand
• 4.5 oz shredded beef
• 1/4 cup veggies
• 1.5 tbsp spicy shred sauce
• parsley, fresh

Steps

1. Preheat oven to 350°F.

2. Season a 2.5 lb chuck roast on all sides generously with salt, pepper, 1.5 tbsp sweet paprika, 1.5 tbsp garlic powder, and 1.5 tbsp chile lime seasoning. Place it in an oven-safe dish with a lid.

3. Add 1 shallot (or 3–4 garlic cloves), then pour in 8 oz tomato sauce and 16 oz bone broth.

4. Cover and cook at 350°F for 3 hours.

   3 h

5. Remove from the oven, shred the cooked beef with two forks, and mix well with all of those juices.

6. Add finely diced butternut squash (or carrots or sweet potato) and 1 diced bell pepper, mix it in, then return to the oven uncovered at 425°F for 45-60 minutes until everything gets tender.

   1 h

7. Make the spicy shred sauce by processing 1/2 cup Greek yogurt, 2 tbsp mayo, 2 scallions, a large handful of cilantro, 1/2 jalapeño (seeds removed if needed), juice of 1.5 limes, 1/2 tsp chipotle powder, and salt to taste.

8. Plate it up with your favorite base: 1 serving high protein low carb rice, 4.5oz shredded beef, 1/4 cup veggies, 1.5 tbsp of the creamy spicy sauce on top, and fresh parsley.