Slow Cooker Shredded Orange Beef

• Gluten free

• Meat

  • 3 1/2 lbs Beef chuck, roast

• Produce

  • 3 Garlic cloves, whole
  • 1 Orange (juice and zest, whole
  • 1 tbsp Rosemary, Fresh
  • 1 Shallot, whole

• Canned Goods

  • 1/2 cup Beef stock

• Condiments

  • 1 13 ounce jar Blackberry preserves

• Baking & Spices

  • 2 tsp Black pepper
  • 3 tbsp Cornstarch
  • 1 pinch Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 4 tbsp Water

Found on foodnessgracious.com

Description

Directions

• 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.

Nutrition