Mediterranean Shredded Beef Bowl

Ingredients

• 2.5 lb chuck roast
• salt, to taste
• pepper, to taste
• 1.5 tbsp sweet paprika
• 1.5 tbsp garlic powder
• 1.5 tbsp chile lime seasoning
• 1 shallot (or 3–4 garlic cloves)
• 8 oz tomato sauce
• 16 oz bone broth
• finely diced butternut squash (or carrots or sweet potato)
• 1 diced bell pepper
• 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
• salt to taste
• your favorite base (rice, quinoa, or cauliflower rice)
• fresh parsley for garnish

Method

1. Preheat the oven to 350°F.
2. Season the chuck roast on all sides with salt, pepper, paprika, garlic powder, and chile lime seasoning. Place in a lidded oven-safe dish.
3. Add the shallot, tomato sauce, and bone broth to the dish.
4. Cover and roast at 350°F for about 3 hours until very tender.
5. Remove from the oven and shred the beef with two forks, mixing it back into the pan juices.
6. Stir in the diced butternut squash and bell pepper, then return uncovered to the oven at 425°F for 45-60 minutes until the vegetables are tender.
7. Meanwhile, blend the Greek yogurt, mayo, scallions, cilantro, jalapeño, lime juice, chipotle powder, and salt into a smooth sauce.
8. Assemble bowls with a base of rice or cauliflower rice, shredded beef, roasted vegetables, a drizzle of the spicy sauce, and fresh parsley.