Preheat your oven to 350°F.

Take a 2.5 lb chuck roast and season all sides generously with salt, pepper, sweet paprika, garlic powder, and chile lime seasoning. Place it in an oven-safe dish with a lid.

Add 1 shallot (or 3–4 garlic cloves), then pour in 8 oz tomato sauce and 14 oz bone broth.

Cover and cook at 350°F for 3 hours.

Remove from the oven, shred the beef with two forks, and mix it into all those juices.

Add finely diced butternut squash (or carrots or sweet potato) and 1 diced bell pepper, mix it in, then return to the oven uncovered at 425°F for 45-60 mins until everything gets tender and slightly caramelized.

Make the sauce by blending together Greek yogurt, mayo, scallions, cilantro, jalapeño, lime juice, chipotle powder, and salt to taste.

Plate it up with 1 serving of high protein low carb rice, 4.5oz shredded beef, 1/4 cup veggies, and 1.5 tbsp of the creamy spicy sauce on top, garnished with chopped parsley.