Orange and Molasses Pot Roast
Serves: about 8
 
Ingredients
  • 1 (4-pound) boneless beef chuck roast
  • 2 teaspoons kosher salt
  • 1 1⁄2 teaspoons ground black pepper
  • 1⁄3 cup orange marmalade
  • 3 tablespoons unsulphured molasses
  • 2 tablespoons beef bouillon paste*
  • 3 sprigs fresh rosemary
  • 2 cloves garlic, minced
  • 1 large yellow onion, cut into 3⁄4-inch-thick wedges
  • 1 pound baby yellow potatoes
  • 1 (12-ounce) bag carrot sticks
  • 2 tablespoons cornstarch
  • Garnish: fresh rosemary sprigs, orange slices
Instructions
  1. In a 6-quart slow cooker, place roast. Sprinkle salt and pepper all over roast.
  2. In a small bowl, stir together marmalade, molasses, and beef bouillon. Spoon orange mixture over roast. Place rosemary, garlic, onion, potatoes, and carrots on top of roast. (Place carrots on top to keep from overcooking.) Cover and cook until roast is fork-tender, 5 hours on high or 8 hours on low.
  3. Using a slotted spoon, remove vegetables from cooker, and place on a serving platter. Transfer roast to a cutting board. Let stand for 20 minutes. Shred meat, discarding any excess fat. Place on platter with vegetables. Strain drippings in cooker through a fine-mesh sieve, reserving 2 cups.
  4. In a medium saucepan, whisk together reserved 2 cups drippings and cornstarch. Bring to a boil over medium heat. Cook until thickened and translucent, about 1 minute. Serve with roast and vegetables. Garnish with rosemary and oranges, if desired.
Notes
*We used Better Than Bouillon.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/orange-and-molasses-pot-roast/