Orange Pot Roast

Name: Orange Pot Roast
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 kg of Beef; 1 l of Beef Broth; 50 ml of Brandy; 2 Oranges; 2 Carrots; 1 Onion; 1 stalk of Celery; 1 clove of Garlic; White Wine; Olive Oil; Butter; Salt; Black Pepper

Orange Pot Roast is a tasty meat main course, perfect for Sunday lunch or for an unbeatable holiday menu that will win over you and your guests.

Difficulty Medium
Preparation 15 minutes
Cooking 2 hours
Servings for 4 people

Orange Pot Roast is a tasty meat main course, perfect for Sunday Lunch or for a truly flavorful, can’t-miss Holiday Menu.

The Orange Pot Roast Recipe takes a long time to cook, but it is very quick to prepare, and it will win over both you and your guests from the very first bite. Long, slow cooking over low heat gives you tender, juicy meat that melts in your mouth.

As with all Roast Recipes you can customize it with your favorite spices and herbs, and you can also use different kinds and cuts of meat, so you can make a Veal Roast with Orange, a Beef Roast with Orange or even a Pork Roast with Orange. Of course, the cooking time will vary depending on the kind of meat you use, but it will be around 1-2 hours.

So whether it’s beef, pork or something else, one thing is certain: with our recipe you’ll get a very flavorful roast and a truly unbeatable Orange Sauce for Roasts.

Ingredients for 4 people

1 kg of Beef chuck roll
1 l of Beef Broth
50 ml of Brandy
2 Oranges
2 Carrots
1 Onion
1 stalk of Celery
1 clove of Garlic
White Wine to taste
Olive Oil to taste
Butter to taste
Salt to taste
Black Pepper to taste

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Method

To make the Orange Pot Roast, start by dicing the onion, carrots and celery and put them in a large pot with a generous drizzle of olive oil, the garlic clove and the butter.
Following our guide on How to Tie a Roast, carefully tie the beef chuck roll so it keeps its shape during cooking.
Put the pot on the stove and let the vegetables turn golden over high heat. Now add the chuck roll and turn it on all sides so it is nicely browned all over.
Deglaze with the white wine, season with salt and pepper and let the alcohol evaporate. Add a little hot broth and cook over low heat for about 1-2 hours, with the lid on but slightly ajar to let some steam escape.
During cooking, add more broth a little at a time so the roast doesn’t dry out too much. When the chuck roll is fully cooked, remove it from the pot and wrap it in a sheet of aluminum foil to keep it warm.
Strain the cooking juices and return them to the pot without the vegetables, then add the juice of two oranges and the zest of one orange. Reduce everything over high heat, deglazing at the end with a small glass of Brandy.
When the sauce has reduced and thickened, unwrap the beef chuck roll, slice it and return it to the pot, cooking everything for a few more minutes so the meat soaks up the orange flavor.
Once it’s ready, turn off the heat and serve your Orange Pot Roast piping hot with some good homemade polenta. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you like, you can leave the Brandy out of the Orange Pot Roast or replace it with another liqueur.

Tips

For a great Orange Pot Roast, we recommend using top-quality meat and, during cooking, adding the meat broth a little at a time, so you’re sure to get a reduced sauce that isn’t too “thin”.

Storage

Orange Pot Roast keeps in the fridge for 1-2 days in a tightly sealed container, or it can be frozen for at least a month.