Chuck roast quesadillas

Ingredients

See below

Directions

First, the one pot roast. I make these regularly and its so easy. Grab an oven safe dish or pot with a lid. Add half a large yellow onion sliced, and 3lbs chuck roast.

2.Next, add a ton of flavor with 4-5 minced garlic cloves, 2 tablespoons of your favorite curry paste (I used a red curry) since its packed with a ton of flavor already… its like the ultimate cheat code. Then season with 1.5 tbsp sweet paprika, a couple generous pinches of salt and pepper.

3.Pour in 18oz of your favorite bone broth (I love Kettle and Fire, so thats what I used here).

4.Put the lid on and pop into the oven at 325F for 3-4 hours. After 3-4 hours, remove, shred the meat using two forks, then put back in the oven for 1-2 hours at 400F. This is the time I’ve found gets me the most flavor and buttery texture, but you can reduce the time if you really want.

5.For the cilantro sauce, I processed 1 large handful of cilantro in a food processor with 2 garlic cloves, half a jalapeño, 3 heaping tablespoons plain yogurt, the juice of 1 large lime, salt, and pepper. Process, taste and adjust.

6. You can use the meat for meals all week, but I made a simple crispy quesadilla. Just bring a pan to medium heat. Add half a serving of cheese, when it starts to bubble add your favorite lowcarb tortilla on top, add 2-oz of the shredded roast, flip, top with another half serving of cheese, then fold. The outside should have some crispy cheese, and the inside should be super delicious.

7.Top with jalapeño, cilantro, avocado, onion, or whatever else you like, and dont forget to dip it in the cilantro sauce.

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Notes

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