Make Shredded Beef with Sweet Potatoes and Brussels Sprouts

Recipe Name: Shredded Beef with Sweet Potatoes and Brussels Sprouts

Ingredients:
- 1.5 lbs chuck roast
- 2 sweet potatoes, cubed
- 8 oz noodles or rice of your choice
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (163°C).

2. Season the chuck roast generously with salt and pepper. Heat a large oven-safe skillet or Dutch oven over medium-high heat and add 1 tablespoon of olive oil. Sear the chuck roast on all sides until browned, about 3-4 minutes per side.

3. Once seared, remove the chuck roast from the skillet and set it aside. In the same skillet, add the cubed sweet potatoes and cook for 5 minutes, stirring occasionally, until they start to brown slightly.

4. While the sweet potatoes cook, prepare the noodles or rice according to the package instructions. Set aside.

5. Push the sweet potatoes to one side of the skillet and add the Brussels sprouts to the other side. Drizzle the remaining olive oil over the Brussels sprouts and season with salt, pepper, minced garlic, paprika, and dried thyme. Stir everything together and cook for an additional 5 minutes.

6. Place the seared chuck roast on top of the sweet potatoes and Brussels sprouts in the skillet. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.

7. Roast for about 2.5-3 hours, or until the chuck roast is tender and easily shreds with a fork. Remove the skillet from the oven and let the meat rest for a few minutes.

8. Using two forks, shred the beef into bite-sized pieces. Mix the shredded beef with the sweet potatoes and Brussels sprouts in the skillet.

9. Serve the shredded beef, sweet potatoes, and Brussels sprouts over the cooked noodles or rice. Garnish with fresh herbs if desired.

Enjoy your delicious Shredded Beef with Sweet Potatoes and Brussels Sprouts!