Ingredients:

  • 3 lbs beef chuck roast, trimmed of excess external fat
  • 2 tbsp avocado oil
  • 1 cup low-sodium beef bone broth
  • 3 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1 tsp sea salt
  • 2 large heads romaine lettuce, chopped into ribbons
  • 15 oz canned black beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 0.5 large red onion, thinly sliced
  • 0.25 cup fresh cilantro, chopped
  • 3 radishes, thinly sliced
  • 0.5 cup plain Greek yogurt
  • 2 whole limes, juiced
  • 1 tsp garlic powder
  • 1 pinch cayenne pepper

Instructions:

  1. Prep the meat. Trim the thickest parts of the external fat from your 3 lbs beef chuck roast. Note: Leaving some fat is okay as it renders into the sauce.
  2. Sear the roast. Heat 2 tbsp avocado oil in a skillet until it's shimmering and slightly smoking. Brown the beef for 4 minutes per side until a dark, crusty bark forms.
  3. Build the braise. Transfer the beef to the Crockpot. Stir together 1 cup beef bone broth, 3 smashed garlic cloves, 2 tbsp tomato paste, and all the dry spices.
  4. Slow cook. Pour the liquid over the beef. Cover and cook on low for 8 hours until the meat yields easily to a fork.
  5. Shred the beef. Remove the roast to a large bowl. Use two forks to pull it into bite-sized shreds, then toss it back into the pot juices for 10 minutes.
  6. Prep the greens. Wash and chop 2 heads of romaine into thin ribbons. Note: Ribbons hold the dressing better than large chunks.
  7. Whisk the crema. Combine 0.5 cup Greek yogurt, the juice of 2 limes, 1 tsp garlic powder, and a pinch of cayenne. Whisk until completely smooth and pourable.
  8. Rinse the beans. Open the 15 oz can of black beans and rinse thoroughly in a colander. Wait until the water runs clear to ensure no starchy residue remains.
  9. Assemble the base. In large bowls, layer the romaine, beans, halved cherry tomatoes, sliced red onion, and radishes.
  10. Final Plate. Top each bowl with a generous heap of the warm shredded beef and a drizzle of the lime crema. Finish with fresh cilantro.