Ingredients
For the marinade:
- 1 tbsp neutral oil olive oil or avocado oil works
- 1/4 cup sofrito store bought or homemade
- 1 boneless, chuck roast 3-4 pounds
- 6-8 garlic cloves minced
- 1 tbsp oregano
- 1 tbsp Adobo seasoning
- 1 1/2 tsp Sazon one packet
- 1 tsp salt
- 1/2 tsp black pepper
- Juice of 2 sour oranges or 2 lemons & 1 orange
For the roast:
- 1 tbsp neutral oil olive oil or avocado oil works
- 2 cups beef broth or stock
Instructions
- In a large bowl combine oil, sofrito, minced garlic, oregano, adobo, sazon, salt and pepper with the citrus juice.
- Season all sides of the chuck roast generously with the marinade. Optional: make small slices on the roast with knife. Marinate for overnight, rest in room temperature 1 hour before searing.
- Preheat oven to 350 degrees F (180 degrees C).Place your dutch oven or oven-safe pot over medium high heat. Add a bit of oil and wait until it’s hot then add the seasoned chuck roast.
- Sear the chuck roast on each side until it gets a deep brown crust, about 3 minutes per side. Add beef broth or stock. If you want to use remaining marinade make sure to dilute with 1/2 cup of water. Cover with oven safe lid or aluminum foil and place in oven.
- Bake the roast for 3 to four hours, checking at three hours for tenderness. Once fork tender, take the roast out of the oven. Let the pot roast rest for 10-15 minutes before serving.
- Serve with Arroz con Gandules and Potato salad for the best flavor experience!
Notes
- Sour Orange Substitution: If you can’t find sour oranges, use a mix of two lemons and one orange. This combination mimics the tart yet sweet profile that gives the roast its authentic flavor.
- Marination is Key: The longer the roast marinates, the deeper the flavors. Overnight marination yields the best results.
- Resting Matters: Letting the roast rest before slicing helps retain its juices, ensuring every bite is succulent.
- Serving Suggestions: This roast shines alongside arroz con gandules and creamy potato salad, completing the holiday spread. Add fresh cilantro and lime wedges for garnish.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for longer storage. Thaw overnight in the fridge before reheating.
- Reheating Tips: Reheat in a covered skillet over low heat with a splash of broth or water to keep the meat moist. Alternatively, warm in the oven at 300 degrees F until heated through.