Meat + Poultry Spicy Pot Roast with Oranges, Sweet Potatoes, and Calabrian Chile Gremolata 4.8 (4) 7 Reviews Whole orange segments and freshly squeezed orange juice and zest give this hearty winter braise a burst of fresh citrus flavor. Creamy sweet potatoes and celery root along with tender beef chuck fill out this satisfyingly hearty meal. By Kelsey Jane Youngman Kelsey Jane Youngman Kelsey Jane Youngman is a New York–based cook, baker, writer, and editor for Food & Wine with over 7 years of experience in food media. Kelsey has developed recipes, worked in culinary production, starred in cooking videos, and baked cookies for Cookie Monster.Expertise: recipe development, cooking, baking, food styling.Experience: Kelsey Jane Youngman has spent her life in kitchens, and began her professional training at the San Francisco Cooking School before moving to New York City to attend the Natural Gourmet Institute. She completed an externship in the Good Housekeeping test kitchen and cooked on the line at several city restaurants before joining Food & Wine's test kitchen editorial team. There, Kelsey has managed the kitchens, tested and developed recipes, written feature stories, worked as a culinary producer on multiple video series, and starred in her own series, "The Best Way," as well as several episodes of "F&W Cooks." Food & Wine's Editorial Guidelines Updated on February 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: John Kernick Active Time: 40 mins Total Time: 3 hrs 10 mins Yield: 8 Ingredients 1/2 cup olive oil, divided 1 (4-pound) boneless chuck roast, trimmed 4 teaspoons kosher salt, plus more to taste 1 teaspoon black pepper, plus more to taste 2 oranges, divided 1 medium yellow onion, thinly sliced 2 cups unsalted beef stock or water 1 (28-ounce) can whole peeled San Marzano plum tomatoes, crushed 3 whole Calabrian chiles in oil, divided 1 large sweet potato, peeled and cut into 1-inch pieces 1 pound celery root, turnips, or rutabagas, peeled and cut into 1-inch pieces 1/2 cup packed chopped fresh flat-leaf parsley Crusty bread, for serving Directions Preheat oven to 300°F. Heat 1/4 cup oil in a large Dutch oven over medium-high. Season chuck roast with salt and pepper. Add chuck roast to Dutch oven, and sear, turning occasionally, until browned on all sides, 15 to 20 minutes. Transfer to a plate, and set aside. Scrub 1 orange, and cut into 8 wedges; discard seeds and core, and set aside. Add onion to Dutch oven; cook over medium, stirring and scraping bottom of pan often with a wooden spoon, until onion is soft and translucent, about 8 minutes. (Add 1/4 cup water while cooking onion if too many browned bits accumulate.) Add beef stock, tomatoes, 1 chile, and orange wedges; bring to a boil. Return chuck roast and any accumulated juices to pan; bring to a simmer over high. Cover and transfer to preheated oven; braise 1 hour and 30 minutes. Uncover and stir in sweet potato and celery root. Return to oven, and braise, uncovered, until meat and vegetables are tender but not falling apart, 1 hour to 1 hour and 30 minutes. Remove from oven, and let rest 15 minutes. Transfer chuck roast to a work surface; shred into large pieces. Skim off fat from Dutch oven, and discard. Return shredded beef to Dutch oven. While meat rests, zest remaining orange to equal 1 tablespoon zest and squeeze to yield 3 tablespoons juice. Finely chop remaining 2 chiles to equal 1 tablespoon. Stir together parsley, orange zest and juice, chopped chiles, and remaining 1/4 cup oil; season with salt and pepper to taste. Divide roast mixture evenly among bowls; top with parsley mixture. Serve with crusty bread. Make Ahead After roast is shredded and returned to Dutch oven, let cool to room temperature. Cover and refrigerate up to 2 days. Gently reheat over low. Notes We like the Tutto Calabria brand of Calabrian chiles. Rate it Print