Directions
- 1Preheat oven to 350F.
- 2Season a 2.5 lbs beef chuck roast with salt, pepper, smoked paprika, onion powder, oregano, and cumin. Rub it in well.
- 3Place the seasoned roast in an oven-safe dish. Add quartered red onion, garlic cloves, fresh oregano and 12 oz of beef broth.
- 4Cover and bake in the preheated oven for 2.5-3 hours.
- 5Remove from oven, shred the roast using two forks, and mix well with the drippings.
- 6Uncover and bake again at 375F for 45 mins to 1 hour. Shred again.
- 7Prepare the sauce by processing yogurt, feta cheese, garlic, mint, salt and pepper in a food processor.
- 8Serve the shredded roast over cauli rice, top with the sauce, cucumber, tomatoes and fresh mint, and garnish with sumac.
Ingredients
- 2.5 lbs beef chuck roast
- 2 pinches salt
- 2 pinches fresh pepper
- 0.5 tbsp smoked paprika
- 0.5 tbsp onion powder
- 0.5 tbsp oregano
- 0.5 tsp cumin
- 12 oz beef broth
- 6 garlic cloves
- 1 red onion
- 2 sprigs fresh oregano
- 3 heaping tablespoons yogurt
- 1 oz feta cheese
- 1 handful mint
- 1 pinch salt
- 1 pinch pepper
- 1 serving cauli rice
- 1 serving cucumber
- 1 serving tomatoes
- 1 serving fresh mint
- 1 serving sumac
Equipment
ovenoven-safe dish with lidtwo forksfood processor
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