You are going to love this recipe for slow cooker shredded orange beef. The orange flavor is absolutely delicious and the meal is so easy to make!
Don’t let the fact that it’s easy to make fool you. This slow cooker orange beef recipe tastes so good that you’ll want to serve it to family and friends. The last time I made it, my husband and I both ate seconds.
This orange shredded beef is a nice vacation from my slow cooker traditional beef roast and slow cooker spicy pepper beef roast. The orange flavor really sets it apart.
I always use boneless beef chuck shoulder roasts when I make beef in my crockpot. The meat slow cooks in your crockpot until it falls apart and melts in your mouth.
My husband and I like to eat our shredded beef plain with sides of steamed broccoli and brown rice, but it tastes great on sandwiches, wraps, and salads too. Get creative with the leftovers and you’ll have a whole new meal to enjoy. Yay!
Slow Cooker Orange Shredded Beef
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
- In a bowl, create sauce: Add orange juice, orange zest, sugar, vinegar, soy sauce, garlic, and ginger. Stir to combine.
- Place beef roast in your slow cooker.
- Pour sauce over beef roast and cover. Cook on “low” setting for 8-12 hours, or until meat easily pulls apart with a fork.
- Shred beef with a fork and return to slow cooker to mix with sauce.
- 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!
This looks amazing! I think I’ll have to give it a try with some venison from our freezer. 🙂
Definitely! I’ve used the same sauce with chicken too. 🙂
Can I use this recipe with a rump roast? I got one from my CSA and I am trying to decide what I should do with it. This looks delicious!
Yes, but I think that cut of meat is slightly drier than the beef chuck shoulder roast.
Question: I notice there isn’t a “liquid” ingredient, like, water, to cover the roast? Is it just the sauce receipe? How does it cook with no liquid?
The meat releases a lot of juice while cooking. I wouldn’t add water or broth – it will only dilute the flavor.
Omg! Thank you!!! This turned out so yummy and you are absolutely right about the liquid. I would just say that next time I’m going to make double the sauce. Cook the portion above with the meat all day and then once shredded add the remaining sauce to warm up and continue to season the meat. The boyfriend loved it. Thank you!!!
I have never used ginger root before. Have you ever left it out of the recipe or used something as a replacement. How critical is it to the recipe?
You could use ground ginger, but fresh ginger is so delicious. I wouldn’t omit it.
could the sugar be replaced by an other sweetener like stevia. I would love to try this but don’t want to use any sugar..
I think so, but I’m not sure because I haven’t tried.
with chuck roast I end up throwing 1/2 of it away…so fatty and ugh!
You need a better cut. Where did you buy it?