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POT ROAST: Preheat oven to 325°. Add onion and chuck roast to an oven safe dish or pot with a lid. Add minced garlic, curry paste, and paprika. Season with salt and pepper. Pour in bone broth.
Put the lid on and pop into the oven for 3-4 hours. Remove. Increase oven temperature to 400°. Shred the meat using two forks, then put back in the oven for 1-2 hours.
CILANTRO SAUCE: Process cilantro in a food processor with garlic cloves, jalapeño, yogurt, lime juice, salt, and pepper.
To make the quesadilla, 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.
Top with jalapeño, cilantro, avocado, onion, or whatever else you like, and don't forget to dip it in the cilantro sauce.