Orange Infused Chuck Roast

Slow-cooked perfection for a cozy fall day

Rainshadow Organics

Ingredients

• 2-3 lb chuck roast

• Salt and black pepper

• 2–3 tbsp bacon fat for searing

• 2 shallots, halved

• 6 carrots, cut into large chunks

• 1 stalk green garlic, chopped (or whatever garlic variation is in season)

• 1 orange

• 1 tbsp Dijon mustard

• 1 tbsp apple cider vinegar

• 1 cup water (or broth if you have it, but I didn’t)

• A few sprigs basil stems (save leaves for finishing)

1. Season and sear

• Heat oven to 325°F.

• Pat roast dry and season generously with salt and pepper.

• In a Dutch oven sear the roast on all sides until deeply browned (about 4–5 minutes per side).

• Remove roast.

2. Build the braise

• Add shallots, carrots, and green garlic to the pot.

• Cook 3–4 minutes until fragrant.

• Stir in:

  • Juice of 1 orange

  • Mustard

  • Apple cider vinegar

  • Water

3. Braise

• Return roast to the pot.

• Add a few strips of orange peel and basil stems.

• Liquid should come about one-third to halfway up the meat.

• Cover tightly and bake for 3½–4½ hours.

The roast is done when a fork twists easily and the meat begins to pull apart. At this point I cut off the fat that was on the side of the roast and put it on top of the chuck roast and rubbed it in. It melted into perfection.