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Preheat oven to 350F.
Add 3lbs chuck roast to an oven safe dish (with a lid, or you can cover it with foil). Add 1 chopped up yellow onion at the base with 8-10 garlic cloves.
Season both sides of beef with 3-4 generous pinches salt, pepper, 1 tbsp garlic powder, 1 tbsp smoked paprika, and 1 tbsp oregano. Rub well on all sides.
Pour in 17oz of beef broth.
Put the lid on your dish (or cover it with foil) and then place in the oven at 350F for 4hrs. If your chuck is more than 3lbs, aim for about an hour per pound + 1 hour. So if its 2 lbs go for 3 hrs, etc.
After 4hrs, remove from the oven, shred using two forks, mix well with the drippings, then put back in the oven at 450F for 20-30 mins. Mix again when you remove from the oven and use it as your protein for whatever dish you want.
To make the green onion sauce, in a food processor process 3 tbsp sour cream (or greek yogurt) with 2 scallions or green onions, a large handful of fresh cilantro, the juice of 1 lime, 1 garlic clove, a couple pinches of salt and pepper. Process really well, then thin it out with about ¼ cup water as you wish.
Top the beef with the sauce, some sesame seeds, fresh cilantro, and eat with tacos, quesadillas, power bowls, a healthy salad, over rice, or if you are watching your carbs, my high protein Lowcarb Kaizen rice.