Slow-Roasted Pulled Beef with Crispy Sweet Potatoes

Pat the beef dry with a paper towel. Rub it with a mixture of smoked paprika, cumin, salt and pepper.

In a pot, heat the olive oil over medium heat and quickly sear the meat on all sides until it forms a brown crust. Add the chopped garlic, pour in the beef stock, and cover the pot.

Place in an oven preheated to 150 °C and roast for approximately 2.5 to 3 hours, until the meat is completely tender.

While the meat is roasting, cut the sweet potatoes into cubes. In a bowl, mix them with oil, rosemary and salt. Spread them on a baking tray and roast them in the oven during the last 30–40 minutes of the meat's cooking time (you can raise the temperature to 200 °C toward the end for extra crispiness).

Remove the roasted meat from the pot and shred it into strands using two forks. Bring the liquid left in the pot to a boil on the stove until it thickens into a sauce, then return the shredded meat to it.

Place a handful of spinach in a bowl, add the roasted sweet potatoes and a generous portion of the pulled beef. Garnish with red onion.