Plateada (Braised Beef) with Roasted Sweet Potatoes

Ingredients

• 3 lb Beef Chuck Roast
• 2 lb Sweet Potatoes
• 1 cup Diced Onion
• 3 cloves Minced Garlic
• 2 cups Beef Broth (Gluten-Free)
• 2 tbsp Red Wine Vinegar
• 1 tsp Dried Oregano
• 2 tbsp Olive Oil
• 1.5 tsp Salt
• 1 tsp Black Pepper

Instructions

1. 1Preheat your oven to 325°F (160°C).
2. 2Rub the 3 lb Beef Chuck Roast all over with 1.5 tsp Salt and 1 tsp Black Pepper. In a large Dutch oven, heat 2 tbsp Olive Oil over medium-high heat until it shimmers. Carefully place the seasoned beef into the hot oil and sear it for 3-4 minutes per side, until all sides are deeply browned. Remove the beef from the Dutch oven and set it aside on a plate.
3. 3Add the 1 cup Diced Onion and 3 cloves Minced Garlic to the same Dutch oven. Cook, stirring often, for 5-7 minutes, or until the onion is softened and translucent. Pour in the 2 cups Beef Broth and 2 tbsp Red Wine Vinegar. Bring this liquid to a simmer, using a spoon to scrape up any browned bits stuck to the bottom of the pot. These bits add great flavor.
4. 4Carefully place the seared 3 lb Beef Chuck Roast back into the Dutch oven. Sprinkle the 1 tsp Dried Oregano over the beef. The liquid should come about halfway up the side of the roast. Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Let it braise for 3 hours, or until the beef is so tender that it easily falls apart when poked with a fork.
5. 5While the beef is braising, prepare the sweet potatoes. Peel the 2 lb Sweet Potatoes and cut them into roughly 1-inch cubes. Place the cubed sweet potatoes in a bowl and toss them with a little more olive oil (if you have any left, otherwise use what you have), a pinch of salt, and a pinch of pepper. Spread the seasoned sweet potatoes in a single layer on a baking sheet. About 45 minutes before the beef is finished cooking, place the baking sheet with the sweet potatoes into the oven alongside the Dutch oven. Roast for 45 minutes, or until the sweet potatoes are tender when pierced with a fork.
6. 6Once the beef is very tender, carefully remove the Dutch oven from the oven. Transfer the tender beef to a cutting board or a clean bowl. Using two forks, shred the beef into bite-sized pieces. Discard any large pieces of fat.
7. 7Serve the shredded beef alongside the roasted sweet potatoes.

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