Tex-Mex Shredded Blade Roast Sweet Potato Prep
Boneless blade roast is simmered with mild Tex-Mex spices until tender, then packed with roasted sweet potato, peppers, corn, and a bright lime finish for an easy meal-prep box.
- Prep time
- 15 min
- Cook time
- 180 min
- Yield
- 1 serving
Ingredients
- 120 g Beef Broth
- 0.5 g Black Pepper
- 180 g Boneless Blade Roast
- 8 g Canola Oil
- 2 g Chili Powder
- 70 g Corn kernel
- 1 g Cumin
- 1 g Garlic Powder
- 15 g Lime juice
- 80 g Red Bell Pepper
- 1 g Salt
- 220 g Sweet Potato
- 20 g Tomato Paste
- 60 g Yellow Onion
Instructions
- Cut the boneless blade roast into large chunks and season with salt, black pepper, chili powder, cumin, and garlic powder.
- Heat half of the canola oil in a small oven-safe pot over medium-high heat and brown the beef on all sides.
- Add the onion, tomato paste, and beef broth. Cover and cook in a 160°C oven until the beef shreds easily, about 150 to 170 minutes.
- Meanwhile, cut the sweet potato and red bell pepper into bite-size pieces, toss with the remaining canola oil, and spread on a baking sheet.
- Roast the sweet potato and pepper at 200°C until tender and lightly browned, about 25 to 30 minutes, adding the frozen corn for the last 8 minutes.
- Shred the cooked beef with forks and stir it back into the cooking juices. Add lime juice for brightness.
- Pack the shredded blade roast with the roasted sweet potato, pepper, and corn in a meal-prep container. Cool before refrigerating.