Name: Shredded Beef with Baked Sweet Potato
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz lean beef chuck roast; 1 medium sweet potato; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp onion powder; 1 tbsp green onions; 0.25 cup low-sodium beef broth

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Shredded Beef with Baked Sweet Potato

Slow-roasted beef chuck shredded until tender and served over a fluffy baked sweet potato with a vibrant pop of fresh green onions.

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NUTRITION

Protein

55.1g

Fat

16.7g

Carbs

35.9g

SERVINGS

1 serving

INGREDIENTS

6 oz lean beef chuck roast

1 medium sweet potato

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp onion powder

1 tbsp green onions

0.25 cup low-sodium beef broth

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PREPARATION

1
Preheat your oven to 400°F and scrub the sweet potato clean under cold water.
2
Pierce the sweet potato several times with a fork and roast on a parchment-lined tray for 45-55 minutes until soft.
3
Season the beef chuck roast thoroughly with sea salt, black pepper, garlic powder, and onion powder.
4
Heat the olive oil in a small heavy-bottomed pot over medium-high heat and sear the beef until a dark crust forms.
5
Pour in the beef broth, reduce the heat to low, cover, and simmer for 60-90 minutes until the beef is fork-tender.
6
Transfer the beef to a bowl and shred using two forks, discarding any excess fat or connective tissue.
7
Slice the roasted sweet potato down the center, fluff the interior with a fork, and pile the shredded beef on top.
8
Garnish with thinly sliced green onions and serve immediately while hot.