Spicy Pot Roast with Oranges, Sweet Potatoes, and Calabrian Chile

  • 18 Feb - 24 Feb, 2023
  • Mag The Weekly
  • Cookery


· ½ cup olive oil, divided

· 1 boneless chuck roast, trimmed

· Kosher salt to taste

· 1 teaspoon black pepper

· 2 oranges, divided

· 1 yellow onion, thinly sliced

· 2 cups beef stock

· 1 can plum tomatoes, crushed

· 3 whole Calabrian chiles in oil, divided

· 1 sweet potato, cut into pieces

· Celery roots, cut into pieces

· ½ cup chopped flat-leaf parsley

· Crusty bread, for serving


Preheat oven to 148°C. Heat ¼ cup oil in a Dutch oven over medium-high. Season chuck roast with salt and pepper. Add roast to oven, and sear until browned on all sides. Transfer to a plate, and set aside. Cut an orange into wedges; discard seeds and core. Add onion to oven; cook until translucent. Add beef stock, tomatoes, one chile, and orange wedges; bring to boil. Return roast and any juices to pan; bring to simmer. Cover and transfer to preheated oven; braise for an hour and 30 minutes. Stir in sweet potato and celery root. Return to oven, and braise, uncovered, until meat and vegetables are just tender. Remove from oven, and let it rest. Shred the roast into large pieces. Then, zest remaining orange and yield some juice. Finely chop remaining chiles. Stir together parsley, orange zest and juice, chopped chiles and remaining oil; season with salt and pepper. Divide roast mixture; top with parsley mixture. Serve with crusty bread.