Mediterranean Beef Shawarma Chuck Roast

Ingredients (raw weights)

• 907 g beef chuck roast, lean + fat, raw
• 0.5 g salt, dry
• 0.5 g black pepper, dry
• 6.8 g paprika, dry
• 9.7 g garlic powder, dry
• 6.8 g paprika, dry
• 4.3 g thyme, dried, dry
• 3 g cumin, dry
• 1.3 g cinnamon, dry
• 24 g garlic, raw
• 680 g bone broth, as sold
• 548 g eggplant, raw
• 150 g onion, raw
• 150 g bell pepper, raw
• 240 g chickpeas, canned, drained
• 122 g Greek yogurt, plain, nonfat, as sold
• 30 g tahini, as sold
• 22 g lemon juice, as sold
• 4 g garlic, raw
• 0.4 g salt, dry
• 22 g water, as sold

Steps

1. Preheat oven to 350F. Grab an oven-safe dish with a lid and place your chuck roast at the base.
2. Season generously on both sides salt, pepper, and all the spices listed above.
3. Toss in the garlic cloves, pour in 24oz bone broth, cover, and pop it into the oven at 350F for 3hrs.
4. While that’s going, cut your veggies and drain + rinse your chickpeas.
5. Remove the beef from the oven, shred using 2 forks, then toss in your veggies and chickpeas, mix well, put back in the oven covered at 400F for 40 mins, then remove the lid and cook
6. another 10-15 mins so the vegetables get tender and everything gets a little color.
7. For the sauce, mix the Greek yogurt, tahini, lemon juice, garlic, and salt. Add a little water until it’s creamy and drizzleable.
8. Top everything with fresh parsley, garlicky tahini yogurt sauce, Aleppo pepper, and juice.