Preheat oven to 325°F (163°C). Pat the 1 lb chuck roast dry with paper towels. Trim any excessive fat if desired and cut the roast into 2–3 large chunks so it fits your Dutch oven and cooks evenly.

Make the dry rub: in a small bowl combine 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp chipotle powder and 1 tsp ground cumin. Rub this evenly all over the beef pieces.

Heat a 4–6 quart Dutch oven (or heavy oven-safe pot) over medium-high heat. Add 1 tbsp of the olive oil. When hot and shimmering, add the beef pieces and sear 2–3 minutes per side until deeply browned. Work in batches if needed. Transfer the seared beef to a plate.

Lower heat to medium. Add the minced garlic (3 cloves) to the pot and quickly cook 30–45 seconds, stirring, until fragrant (do not burn). Add a splash of the beef broth (about 1–2 tbsp) or a tablespoon of water to deglaze the pot, scraping up browned bits with a wooden spoon.

Return the seared beef to the pot. Pour in the remaining beef broth (to equal 1/4 cup total) and 1/4 cup water. This will give about 1/2 cup of braising liquid—enough to steam and braise the meat without submerging it. Cover the pot and place it in the preheated oven.

Braise the beef in the oven for 1 hour 45 minutes to 2 hours, or until the meat is fork-tender and easily shreds. Check at 1 hour 30 minutes — if it looks dry, add another tablespoon of water; the top should be moist but not swimming in liquid.

While the beef is braising and about 30–35 minutes before it finishes, roast the sweet potatoes: heat a large skillet over medium-high heat and add the remaining 1 tbsp olive oil. In a bowl toss the 2 cubed medium sweet potatoes with 1/2 tsp chipotle powder, 1/2 tsp ground cumin, 1/2 tsp salt and 1/4 tsp black pepper.

Add the sweet potatoes to the hot skillet in a single layer. Cook undisturbed 4–5 minutes to get a golden sear, then stir and continue to cook 12–18 minutes, stirring every few minutes, until potatoes are tender and caramelized on edges. If they brown too fast, lower heat to medium and cover for a few minutes to steam through.

When the beef is fork-tender, remove the pot from the oven. Transfer the beef to a cutting board or bowl and shred with two forks. Skim and reserve any excess fat from the braising liquid, then taste the liquid and season with a pinch more salt or 1/4 tsp chipotle powder if you want more heat.

Return the shredded beef to the pot with the braising liquid (or spoon a few tablespoons of the braising liquid over the shredded beef). Stir to coat so the meat stays moist and flavorful.

Sauté the greens: use the skillet you cooked the potatoes in (wipe briefly if there are heavy burnt bits). Add the chopped mixed greens (4 cups). If the pan is dry, add 1–2 tablespoons of the reserved braising liquid (or a splash of water). Cook over medium-high heat, stirring and wilting the greens, 3–5 minutes until tender but still bright. Season with a pinch of salt and black pepper to taste.

To serve: divide the shredded barbacoa into 3 generous portions. Arrange roasted sweet potatoes and sautéed greens alongside. Spoon a little extra braising liquid over the beef if desired. Optional garnishes from your pantry could include a squeeze of lime, chopped cilantro, or sliced red onion (not required).

Storage: refrigerate leftovers in an airtight container up to 3–4 days. Reheat gently in a skillet with a splash of water or broth to keep the beef moist.