Mix the olive oil with paprika and salt.

Make deep cuts in the chuck roast without cutting all the way through.

Slice the potatoes into long, thin slices.

Insert the potato slices into the cuts in the meat to create an accordion effect.

Brush the meat and potatoes with the olive oil and paprika mixture.

Place in a baking dish and bake at medium heat until the meat is cooked through and the potatoes are golden, about 30 minutes.

Boil the asparagus and roast the bell pepper separately.

Serve the meat with the potatoes, asparagus, and bell pepper.