Shredded Beef and Roasted Vegetable Lettuce Wraps with Avocado Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Slow-cooked shredded beef combined with oven-roasted vegetables wrapped in crisp romaine leaves, served with a creamy avocado and lime dressing for a refreshing Whole30 meal. This american-inspired beef (whole30, gluten free) ready in about 215 minutes blends beef chuck roast, medium, peeled and sliced carrots, large, sliced into wedges red onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs beef chuck roast
• 3 medium, peeled and sliced carrots
• 1 large, sliced into wedges red onion
• 1 large, sliced bell pepper
• 3 tbsp olive oil
• 4, minced garlic cloves
• 2 tsp sea salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 12 large leaves romaine lettuce leaves
• 1 large avocado
• 2 tbsp lime juice
• 3 tbsp water
• 1/2 tsp cumin

Instructions

1. Step 1: Preheat oven to 400°F. Toss 3 sliced carrots, 1 large sliced red onion, and 1 large sliced bell pepper with 2 tbsp olive oil, 1 tsp sea salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Spread on a baking sheet and roast for 25 minutes until tender and caramelized.
2. Step 2: Season 2 lbs beef chuck roast with 1 tsp sea salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat. Sear beef on all sides for 3-4 minutes per side until browned.
3. Step 3: Add 4 minced garlic cloves and 1/2 tsp cumin to the pot, sautéing for 1 minute until fragrant. Add 1 cup water, cover, and cook in a 300°F oven for 3 hours until beef is tender and shreds easily.
4. Step 4: Remove beef and shred with two forks. Combine shredded beef with roasted vegetables.
5. Step 5: For avocado dressing, blend 1 large avocado, 2 tbsp lime juice, 3 tbsp water, and a pinch of sea salt until smooth.
6. Step 6: To serve, spoon shredded beef and roasted vegetable mixture into 12 large romaine lettuce leaves and drizzle with avocado dressing for a fresh, wholesome Whole30 dish.