This Slow Cooker Shredded Orange Beef is so tender it might just melt in your mouth. Cooked long and slow with orange juice, beef stock, and blackberry preserves, it’s sure to please anyone in the family.
I swear, every time I use my slow cooker it always ends up being a face palm moment for me.
Why am I not using it more often? Minimal work with maximum results is how I’d describe it.
I hit the start button on this massive piece of beef chuck roast after about 10 minutes of prepping, and 5 (ish) hours later the meat had turned to a fall apart, fork tender lump bathing in some kind of orange and blackberry preserve gravy.
High fives to everyone because Slow Cooker Shredded Orange Beef is the best way to end the day!
That’s correct, you heard me, blackberry preserves. I have no idea where that one came from, except maybe that using jam or preserves is one of my favorite things to do. Think of it like someone else has done the hard work for you.
They’ve taken the time to reduce a bunch of fresh fruit down to a thick, sticky consistency that’s loaded with flavor. All you have to do is go cook with it.
The one downside to cooking with a slow cooker is that you keep peeking at it and wishing it was done sooner. The smell from this was awesome, but don’t be tempted to stop cooking early. You’ll know when the meat is done. Try picking it up with some tongs, if it breaks away gently then it’s probably done. But if it seems sort of springy, put it back in and go jump on Facebook.
That’s a major time-suck and before you know it the meat will be super-awesome ready!
Serve it family style with rice or mashed potatoes.
- 3 1/2-4 pounds beef chuck roast
- 1 pinch kosher salt
- 2 tsp black pepper
- 2 tbsp olive oil
- 1 whole orange juice and zest
- 1 whole shallot finely sliced
- 3 whole garlic cloves minced
- 1 13 ounce jar blackberry preserves
- 1/2 cup beef stock
- 1 tbsp fresh chopped rosemary
- 3 tbsp cornstarch
- 4 tbsp warm water
Set your slow cooker to HIGH.
Season the beef with salt and black pepper.
In a large pan heat the olive oil over a medium-high heat and quickly sear each side of the beef.
Transfer the beef to the slow cooker.
Add the zest and juice of an orange followed by the shallot, garlic, blackberry preserves, stock and rosemary.
Put the lid on and cook on high for 4 3/4 hours turning the meat over once halfway through cooking.
Once the meat has cooked for this long, mix the cornstarch with the water and add to the slow cooker. Gently mix through and replace the lid.
Continue cooking for another 30 minutes until the sauce has thickened. Taste and season again with salt and black pepper.
Transfer the meat to a plate and get rid of any large lumps of fat. Shred the beef with two forks and add back into the sauce before serving over rice, mashed potatoes or grits.