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First, the one pot roast. Add half a large yellow onion sliced, and 3lbs chuck roast to an oven safe dish or pot with a lid.
Next, add 4-5 minced garlic cloves, 2 tablespoons of your favorite curry paste, 1.5 tbsp sweet paprika, and season with salt and pepper.
Pour in 18oz of your favorite bone broth.
Put the lid on and pop into the oven at 325F for 3-4 hours. After 3-4 hours, remove, shred the meat using two forks, then put back in the oven for 1-2 hours at 400F.
For the cilantro sauce, process 1 large handful of cilantro in a food processor with 2 garlic cloves, half a jalapeño, 3 heaping tablespoons plain yogurt, the juice of 1 large lime, salt, and pepper.
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.