Make sure you make more of the sauce because its super low calorie and it goes well on absolutely everything!

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Pot Roast:

½ large yellow onion, sliced

3 lbs chuck roast

4-5 garlic cloves, minced

2 Tbsp of your favorite curry paste

1½ Tbsp sweet paprika

Salt & pepper

18 oz bone broth

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Cilantro Sauce:

1 large handful of cilantro

2 garlic cloves

½ jalapeño

3 heaping Tbsp plain yogurt

Juice of 1 large lime

Salt & pepper

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Quesadilla:

tortilla, gluten-free, if needed

Cheese

Jalapeño

Cilantro

Avocado

Onion

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Pot Roast:

1. Preheat oven to 325°F/160°C. 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. Rub over the full surface of the chuck roast.

2. Pour in bone broth. Put the lid on and pop into the oven for 3-4 hours.

3. Remove from oven. Increase oven temperature to 400°F/205°C. Shred the meat using two forks, then put back in the oven for 1-2 hours.

Cilantro Sauce:

4. Process cilantro in a food processor with garlic cloves, jalapeño, yogurt, lime juice, salt, and pepper.

Quesadilla:

5. To make the quesadilla, bring a pan to medium heat. Add a tortilla anks top with some cheese. When it starts to bubble, flip. Add 2-oz of the shredded roast and top with more cheese. then fold.

6. Top with jalapeño, cilantro, avocado, onion, or whatever else you like, and fold. Don't forget to dip it in the cilantro sauce!

Tags: beef, dinner, egg-free, eggless, gluten-free, Latin American, main, make-ahead, Mexican, nut-free, quesadilla, sauce, taco