Ginger Orange Shredded Beef

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This is a great dump-and-go freezer meal and is part of Dump Freezer Session # 6 here on AIC.

See Session # 6 here.

Prep Time10

Servings: servings

Calories: 508kcal

Ingredients

3 lbs Boneless Beef Chuck Shoulder Roast
1 Orange, Zest and Juice
2 tbsp Apple Cider Vinegar
2 tbsp Coconut Aminos
3 cloves Garlic, minced (about 3 tsp)
1 tbsp fresh Ginger Root, grated (about a 1-inch piece, no need to peel)

Instructions

To Freeze:

Put all of the ingredients into a 1-gallon freezer bag.
Massage lightly with your hands to mix the ingredients.
Push all the air out of the bag, seal, label and freeze.

To Cook:

To serve, thaw and do one of the following:

Oven:

Preheat oven to 350 F. Pour the contents of the bag into a large baking dish or dutch oven.
Cook for 3-4 hours, checking after an hour to see if the roast seems dry.
If so, add some beef or chicken stock or water to the pot.
Cook until fork tender.

Instant Pot:

**Add 1/2 cup of water to the basin of your Instant Pot along with the ingredients.
Cook for 60 minutes at high pressure on Manual in an Instant Pot.
Let the pressure naturally release for 10 minutes when the cooking is done.

Slow Cooker:

Cook for 6-8 hours on low.
Remove the roast from the slow cooker, shred the beef, and put it back into the juices.

Notes

Substitutions:

Coconut-free? Either omit the coconut aminos or you could also make your own coconut-free coconut aminos using this recipe by Mel Joulwan. I recommend making a batch of this and freezing it in an ice cube tray, giving you approx 2 tbs of "coconut aminos/soy sauce" per ice cube to use whenever you need it!

Additional Tips:

This goes well with Roasted Broccoli, Roasted Diced Sweet Potato, Mashed Cauliflower

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