Video and Written Recipe by: Arash Hashemi (@ShredHappens on Instagram)
This takes just 5 minutes of prep and seriously one of the best ways to have protein on hand for the entire week. It uses just 1 oven-safe dish and it goes in the oven low and slow.
- Preheat your oven to 350F.
- Grab an oven-safe dish with a lid, or you can use foil to cover.
- Pat a 2.5lb to 3lb chuck roast dry with a paper towel to remove the excess moisture. Season both sides with a few generous pinches of salt & pepper. Then rub in your spices. I used 1 tbsp sumac, 2 tsp Aleppo pepper, 1 1/4 tsp basil, 1/2 tsp marjoram, 1 tsp oregano, 1/2 tsp turmeric, 2 tsp onion powder. Rub this equally on both sides.
- Add 6-7 garlic cloves to the pot, pour in 24oz bone broth, and a cinnamon stick. The cinnamon is going to make things smell and taste SO good.
- Pop it in the oven with the lid on. You’ll want to put it in the oven for 1 hour for each pound, plus an extra hour. So for a 2.5lb chuck roast, I would have it in the oven for 3.5 hours, for a 3lb roast, 4 hours, etc.
- After the 3.5 hours, remove, shred the beef using two forks, and put back in the oven uncovered for 15-30 minutes at 400F.
- I love serving this with thick greek yogurt (or labneh!) and express pickled red onions. To make red onions, thinly slice 1 red onion and add it to a bowl with 4 tbsp finely chopped fresh parsley, 1 to 2 tbsp sumac, a small pinch of salt, and the juice of 1 large lemon. Give it a few mixes over 15-20 minutes.
- To serve, top with dollops of greek yogurt and pickled onions on top. Garnish with fresh herbs, and enjoy as is, with your favorite rice (white, brown, quinoa, or if you’re lowcarb, my Kaizen lowcarb rice!)
