Slow Cooker Orange Shredded Beef is easy and very good. Will you feel like you time traveled to Japan for this dish. Shit no. But it is worth a try anyways.

Ingredients

  • 2.5 pound boneless beef chuck shoulder roast
  • The juice from one navel orange (about 1/4 cup), pulp removed
  • The zest from one orange (about 1 tablespoon)
  • 2 tablespoons white sugar
  • 2 tablespoons rice wine vinegar or apple cider vinegar
  • 1 tablespoon soy sauce
  • 3 cloves garlic, minced
  • 1-inch ginger root, peeled and grated (about 1 tablespoon)

Directions

  1. In a bowl, create the badass sauce: Add orange juice, orange zest, sugar, vinegar, soy sauce, garlic, and ginger.  Stir to combine.
  2. Place beef roast in your slow cooker.
  3. Pour sauce over beef roast and cover.  Cook on “low” setting for 8-12 hours, or until meat easily pulls apart with a fork.
  4. Shred beef with a fork and return to slow cooker to mix with sauce.
  5. Serve!

To Freeze

Add all ingredients to a gallon-sized plastic freezer bag.  Remove as much air as possible and freeze for up to three months.  When ready to eat, thaw overnight in refrigerator.  Cook on “low” setting for 8-12 hours, or until meat easily pulls apart with a fork.  Shred meat, mix with remaining sauce in slow cooker, and serve!

Here’s how to grow oranges in your backyard