Orange Braised Chuck Roast: Tender Shredded Beef Recipe
Chuck roast is one of the most forgiving cuts for a cozy, low-effort dinner, and this version makes the most of it. A salt-and-pepper dry brine seasons the beef deeply, and a hard sear builds a rich crust. Then the orange braised chuck roast cooks low and slow in a Dutch oven with fresh orange juice, poblano peppers, onions, and garlic until it pulls apart with a fork.
The best part comes at the end. The braising liquid is blended into a silky sauce and stirred back into the shredded beef, so every bite stays juicy and full of flavor. Pile it onto tacos or sandwiches, or spoon it over mashed potatoes. Most of the work is hands-off, and leftovers are even better the next day.
Recipes to Use Leftover Chuck Roast
Chuck Roast Lasagna with Pulled Beef
Orange-Braised Chuck Roast: Tender Shredded Beef Recipe
A salt-and-pepper dry brine and a hard sear give this chuck roast a deep crust. It then braises low and slow with orange juice, poblanos, onions, and garlic until it pulls apart with a fork. Blend the braising liquid into a silky sauce and stir it back into the shredded beef for a juicy, smoky-sweet roast that works on tacos, sandwiches, or mashed potatoes.
Equipment
- 1 medium enameled Dutch oven
- 1 immersion blender
Ingredients
Dry brine
- 1½-2 tbsp kosher salt
- 1 tbsp freshly cracked black pepper
- 3½-4 lb beef chuck roast
For searing
- 1 tbsp smoked paprika
- 4 tbsp high-smoke-point oil such as avocado oil
Braising liquid
- 3 oranges halved and juiced (about ¾-1 cup juice), rinds reserved
- 2 medium yellow onions quartered
- 2 poblano peppers seeded and quartered
- 8 cloves garlic whole
- 1 cup beef broth
Instructions
- Dry brine (at least 24 hours ahead). Pat the roast very, very dry. Coat all sides heavily with the salt and pepper. Refrigerate uncovered for a minimum of 24 hours.
- Heat the oven. Preheat to 300°F.
- Sear. Coat the roast on all sides with the smoked paprika. Heat the Dutch oven over medium-high heat. Add the oil and heat until it shimmers and just begins to smoke. Sear each side hard until a thick crust forms: 4-5 minutes for the two large sides, 2-3 minutes for the narrow sides.
- Build the braise. Remove the roast and pour off the oil, keeping the browned bits in the pot. Return the roast. Pour the broth and orange juice around it. Tuck the onion quarters around the meat, then top the roast with the garlic, poblanos, and spent orange rinds.
- Braise. Cover and cook in the oven until the meat is fork-tender and pulls apart easily, about 3½-4 hours.
- Shred and finish. Discard the orange rinds. Move the roast to a board, rest it 10-15 minutes, then shred. Skim the fat from the liquid in the pot, then blend the remaining contents with an immersion blender until smooth. Stir enough of the sauce back into the shredded beef to make it juicy.
