Sear the chuck roast

• Season the chuck roast pieces with salt and pepper.
• Heat the olive oil in a pan and sear the beef until nicely browned on all sides.
• Remove the beef from the pan and set aside.

Build the base

• Add the onion, garlic, chipotle and tomato paste to the pan.
• Stir and cook until fragrant, scraping up the browned bits.

Add the bone broth

• Pour in the bone broth and stir to deglaze the bottom of the pan.

Braise in the oven

• Return the chuck roast to the pan with the juices.
• Cover and bake at 165 °C until the beef is tender and easy to shred.
• Remove from the oven after a couple of hours.

Make the creamy broth

• Strain the broth from the pan.
• Add the coconut milk or heavy whipping cream and simmer until slightly thickened.

Build the bowls

• Add the rice to bowls or meal prep containers.
• Top with the shredded beef and the creamy broth.
• Finish with avocado, jalapeño, pickled onions, cilantro and chili crunch.